This chutney Roasted Salmon is not, strictly speaking, a recipe.
Of course I don’t go and make 2 quarts of chutney just so I can use some of it to make a chutney roasted salmon dish.
Rather, apples being plentiful in the fall, I make a large batch of apple chutney:
I am rightfully confident I will find great uses for it. And sure enough, I always do. For example, this past week, Rosh Hashanah lasting 3 whole days, I was reluctant to make all of shabbos food at the same time I made the food for the two first days, especially fish. So I remembered my magic solution: chutney roasted salmon! As always, I had my apple chutney on hand. I mixed some with a little olive oil, smeared the mixture on a side of salmon, and roasted it at very high temperature. It was delicious, and easy as 1-2-3!
Having some good homemade condiments on hand is something I’m very big on: .
It all starts with a good pantry!
Good homemade condiments and preserves are so fabulous and so easy to prepare, that the dish you use them on hardly needs any other adorning: Not just this chutney roasted salmon; totally plain poached chicken breasts or baked fish or tofu, for example, will find their rightful place in the gastronomic world wearing a different but very becoming hat each time you decide to top them with one of the many foolproof preparations I have included in my cookbooks.
- 1 cup apple raisin chutney
- 1/4 cup olive oil
- 1 side boneless skinless salmon
Preheat the oven to 450 degrees.
Mix the chutney and the oil and smear the salmon all over with the mixture. Place the salmon in a baking pan just large enough to fit it snugly (if it's easier to half the fillet to fit it more easily in the pan, go ahead and half it) Bake 25 minutes. serve hot or at room temperature.