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

  • 1 3-pound boneless salmon fillet
  • 1 jalapeño
  • 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
  • + 19 more ingredients
    • 4 sprigs fresh dill
    • 2 cups Fresh Tomato-Orange Chutney
    • 2 tablespoons olive oil
    • freshly ground black pepper
    • ½ pint yellow pear tomatoes or cherry tomatoes
    • Fresh herb leaves
    • salt
    • 1 orange
    • freshly ground black pepper
    • 6 fresh basil leaves
    • ½ teaspoon mustard seeds
    • salt
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon mixed peppercorn
    • 2 navel oranges
    • 4 scallions
    • 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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