Broiled Salmon with Cranberry Chutney
Ingredients
1 lb Salmon filet
1 teaspoon coarse salt like sea salt or Himalayan salt
Juice of 12 lemons
4 cloves garlic finely grated
1/2 teaspoon ginger powder can use fresh ginger as well
1/4 teaspoon cayenne pepper
Cooking spray
pinch of freshly ground black pepper
Cranberry Chutney
1 cup fresh cranberries washed
1/4 cup granulated sugar
2 teaspoons red wine vinegar
1/2 teaspoon freshly grated ginger
1/2 teaspoon of orange zest
Juice from 1/2 and orange
Instructions
1. Wash and scale salmon filet. Then cut into 4 equal pieces
2. Season salmon pieces by first squeezing the lemon juice over all of the pieces, then adding the coarse salt, grated garlic, powdered ginger, cayenne pepper and black pepper
3. Let marinate for 20 to 30 minutes, while you make the cranberry chutney
4. When ready to cook, set your oven temperature to broil.
5. Place the fish skin side up on a greased baking sheet (I used cooking spray for this step)
6. Spray fish skin with cooking spray and use fingers to rub the cooking spray evenly over the fish skin
7. Broil for 4 to 6 minutes or until fish skin is brown and crispy
8. Flip the fish over so that it is flesh side up and broil for another 4 minutes to allow the flesh to become brown
9. Remove from the oven and let rest for 5 minutes.
10. Top with cranberry chutney and enjoy
Cranberry Chutney
1. Add cranberries, granulated sugar, red wine vinegar, freshly grated ginger, orange zest and orange juice to a small pot on medium heat.
2. Mix together well
3. Bring to a boil, stirring continuously as cranberries become soft
4. As soon as the cranberries soften remove from the heat
5. It will continue to cook and thicken
6. Set aside
7. Top salmon with cranberry chutney before serving the salmon
Notes
1. My broiler is preset to 500°F. The temperature of your broiler may vary. If this is your first time using your broiler option, please pay close attention to your fish so that it doesn’t burn.
2. Broiling the salmon for longer than 10 minutes will cause the fish to be dry.
3. You can make the chutney ahead and store it in the fridge, but be sure to reheat it before serving. I usually just pop mine in the microwave but you could also reheat it on the stove, just add a tablespoon or two of fresh orange juice and reheat it on low (Metemgee)
