SALMON W/ SWEET N' TANGY PINEAPPLE CHUTNEY

SALMON W/ SWEET N' TANGY PINEAPPLE CHUTNEY image

Categories Fish

Yield 4 Servings

Number Of Ingredients 18

Salmon:
1 tsp EVOO
4-5oz wild caught salmon fillets, skin and pin bones removed
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Chutney:
1 orange
1 8oz can pineapple tidbits with juice
1 red pepper, seeds and core removed, diced
1/2 red onion, diced
1 jalepeno, seeds and core removed, minced
1 clove garlic, thinly sliced
1 tsp grated fresh ginger
Juice of 1 lime (2-3 TBS)
1 TBS unfiltered cider vinegar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 tsp arrowroot

Steps:

Chutney: 1. Zest 1/2 of orange into small saucepan. Cut a quarter-inch off top and bottom of orange so it can stand upright on a cutting board. Cut away remaining peel & pith, working from top to bottom, and discard. Segment orange, cutting b/t membranes. Cut each segment in 1/2 and add to saucepan. Squeeze juice from remaining membrane into saucepan and discard membrane. 2. Add the rest of chutney ingredients to saucepan, up to and including black pepper. Place on stove over med-high heat. Bring to a boil then reduce heat to simmer until chutney is soft and flavors combine, stirring occasionally, ~20 min. In a small bowl, mis arrowroot w/ 1 tsp water and stir into chutney. Increase heat to simmoer for 1 min. until chutney liquid thickens slightly. Remove from heat and set aside to cool slightly. Salmon 1. Heat 1 tsp olive oil in large nonstick skillet over med-high heat. Season both sides of salmon w/ salt and pepper. Place salmon presentation side (side w/out skin) down in pan. Cook until lightly browned, flip, and continue cooking until done, about 6 min. total. Salmon will be almost completely opaque and will gently flake apart when a knife is inserted into the thickest part of the fish. 2. Serve salmon topped w/ chutney.