Chutney Roasted Salmon Recipe

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.

Ingredients

• 1 cup apple raisin chutney
• 1/4 cup olive oil
• 1 side boneless skinless salmon

Instructions