Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4597/
Grilled Salmon with Peach Apple Chutney
Delicious served over plain rice, orzo or couscous
Yield: 4 servings
Ingredients
| 3 | small peaches, chopped (about 1-1/2 cups) | ||
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| 1 | large green apple, such as Pippin, peeled, cored and chopped (about 1-1/2 cups) | ||
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| 2 | Tablespoons | apple cider vinegar | |
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| 2 | Tablespoons | brown sugar | |
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| 2 | cloves | garlic, peeled and chopped | |
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| 1/2 | teaspoon | whole mustard seed | |
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| 1/2 | teaspoon | ground cumin | |
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| 1/4 | teaspoon | paprika | |
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| 1/8 | teaspoon | allspice | |
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| 1/8 | teaspoon | salt | |
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| 1 | lb. | salmon fillet | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 274 | |
| Calories From Fat: | 81 | |
| Total Fat: | 9gm | |
| Cholesterol: | 58mg | |
| Sodium: | 127mg | |
| Total Carbohydrates: | 23gm | |
| Protein: | 25gm |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
In a medium saucepan over low heat, combine the chopped peaches and apple, vinegar, brown sugar and garlic. Bring to a simmer.
Add the mustard seed, cumin, paprika, allspice and salt. Cover and cook 10 to 12 minutes, stirring occasionally. The fruit should be tender, but still hold its shape. Taste for seasonings. Add additional brown sugar if necessary. The amount of sugar required varies due to the natural sweetness of the fruit.
While the chutney is cooking, grill the salmon, skin-side down, over a barbecue grill set over low hat. Do not turn salmon. Fish is done when it is firm to the touch to top. Divide the salmon into 4 servings and serve with the warm chutney.
Chutney is also nice served over grilled chicken breasts.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4597/
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