Salmon with Herbed Stone Fruit Chutney

Salmon with Herbed Stone Fruit Chutney

Think ripe peaches, plums and nectarines. Think grilling. Think summer! This is a summer recipe through and through, and is best enjoyed outside. I add a touch of lavender to the chutney for fun, but it’s not essential.


Salmon with Herbed Stone Fruit Chutney
 
Author:
Yields: 4-6
Ingredients
  • For Chutney:
  • 2 lb. stone fruit, small dice
  • 1 large onion, finely chopped
  • Zest of 1 lemon or lime
  • 2 Tablespoons garlic, minced
  • ¼ teaspoon chili flakes (optional)
  • ⅓ cup red wine vinegar
  • ¾ cup honey or agave
  • ¾ teaspoon sea salt
  • 2 Tablespoons fresh lavender (or use basil or mint)
  • *Use only 1 teaspoon dried lavender if you cannot find it fresh.
  • For Salmon
  • 1½ -2 lb. wild salmon
  • 2 T. olive oil
  • Salt and Pepper
Instructions
  1. Combine all prepared chutney ingredients apart from herbs in a saucepan. Bring to a boil.
  2. Continue cooking at a rolling boil, 15 minutes. Stir occasionally.
  3. Mix in fresh herbs and/or lavender at the end.
  4. Prepare the grill for high heat.
  5. Brush the salmon with olive oil on both sides. Salt and pepper salmon liberally.
  6. Grill the salmon skin side down for 5 minutes. Flip and continue cooking 4-5 minutes or until cooked. Remove salmon from the grill and top with chutney.

Sorry, comments are closed for this post.

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.