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

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

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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