Ingredients
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.
Credit to choosecherries.com