Sunday, October 07, 2007

Cranberry Chutney Roasted Salmon

Cranberry Chutney Roasted Salmon

Prep Time: 5 minutes
Roasting Time: 15 minutes
Serves 2

2 salmon fillets,
Cranberry chutney – enough to cover the top of the salmon fillets (I bought some chutney at the Terra Beata Cranberry Farm outside of Lunenburg, Nova Scotia...but they do ship anywhere).

1. Preheat the oven to 400°F/200°C

2 .Place the fish in a lightly oiled roasting pan, skin side down. (I often just use a foil lined, lipped baking sheet for easy cleanup). Roast for 15minutes. It’s done when the fish is still juicy but the color inside changes from coral to a lighter “salmon” color.

Tips & Variations
The chutney works great on chicken – you can just coat the chicken before roasting or marinate it in the fridge for up to 24 hours before cooking.

I served it with roasted cauliflower and sautéed baby spinach.

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