Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney


Citrus Tart Cherry Chutney:

  • 2 cups dried Montmorency tart cherries 
  • 1 cup Montmorency tart cherry juice 
  • 1 1/2 tablespoons olive oil 
  • 1/2 red onion, finely chopped 
  • 1 cup walnuts, chopped 
  • 2 clementines, peeled and separated into sections 
  • 1/3 cup balsamic vinegar 
  • 2 tablespoons pure maple syrup 
  • 2 teaspoons fresh ginger, peeled and grated 
  • 1 clove garlic, minced 
  • 1/8 teaspoon ground cinnamon 
  • Pinch ground cardamom 
  • Pinch nutmeg 
  • Zest of 1/2 lemon

Broiled Salmon:

  • 4 1/2-pound salmon fillets 
  • 2 tablespoons olive oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons garlic powder 
  • 1/2 teaspoon ground turmeric 
  • 1/2 teaspoon smoked paprika 
  • 1 teaspoon kosher salt 


Directions (yields 4 servings)

Citrus Tart Cherry Chutney:
In a large pot, add the olive oil and heat to medium. Add the onion and sauté until it begins to turn brown, about 8 minutes.

Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.

Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.

Broiled Salmon:
Place oven on high broil setting and allow the oven to heat all the way.

In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over salmon fillets (if time permits, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).

Broil for 8 to 10 minutes, or until fish is cooked through.

Remove from the oven, top with Montmorency tart cherry chutney and serve with wild rice and something green.

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