Herb-Grilled Salmon with Fresh Tomato-Orange Chutney

Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 6 fresh basil leaves
  • 1 3-pound boneless salmon fillet
  • 2 tablespoons olive oil
  • Fresh herb leaves
  • salt
  • 1 orange
  • 1 jalapeño
  • + 19 more ingredients
    • ½ teaspoon fennel seeds
    • ½ pint red grape tomatoes or cherry tomatoes
    • ¼ cup olive oil
    • 2 tablespoon ginger, freshly grated
    • 6 fresh basil leaves
    • 1 teaspoon mixed peppercorn
    • 2 navel oranges
    • 4 scallions
    • 4 sprigs fresh dill
    • 2 cups Fresh Tomato-Orange Chutney
    • freshly ground black pepper
    • ½ pint yellow pear tomatoes or cherry tomatoes
    • freshly ground black pepper
    • ½ teaspoon mustard seeds
    • salt
    • 2 tablespoons balsamic vinegar
    • 1 russet potato
    • Safflower oil or canola oil
    • 1 lemon

Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top g...

View full recipe at Epicurious

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