Herb-Grilled Salmon with Fresh Tomato-Orange Chutney

Name: Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 leave Fresh herb , for garnish; 6 servings Safflower oil or canola oil, for oiling the grill; 1 pints red grape tomatoes or cherry tomatoes, cut in half; 1 teaspoons fennel seeds; 6 fresh basil leaves; 2 Tbsps peeled, grated fresh ginger; 1 jalapeño, seeded and minced; 1 Grated zest and juice of lemon; 1 Juice of orange; 1 teaspoons mustard seeds; 2 larges navel oranges; 59 milliliters olive oil; 1 teaspoon cracked mixed peppercorns; 1 russet potato, halved, for rubbing on the grill; 1 kilograms boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds); 6 servings Salt and freshly ground black pepper to taste; 4 scallions, trimmed and minced

Herb-Grilled Salmon with Fresh Tomato-Orange Chutney might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 603 calories, 47g of protein, and 38g of fat per serving. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, navel oranges, juice of orange, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)

Ingredients you will need

Russet Potato

Safflower Oil

Potato

Starch

Fish

Dry Seasoning Rub

Equipment you will use

Grill Pan

Stove

Grill

Place the salmon on a piece of heavy-duty aluminum foil, skin side down.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.

Ingredients you will need

Orange Juice

Olive Oil

Pepper

Salmon

Basil

Dill

Salt

Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.

Ingredients you will need

Salmon

Equipment you will use

Grill

Aluminum Foil

Turn the salmon over and place it skin side down on the foil.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Pour the remaining orange juice over the salmon.

Ingredients you will need

Orange Juice

Salmon

Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.)

Ingredients you will need

Salmon

Fish

Equipment you will use

Aluminum Foil

Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.

Equipment you will use

Grill

Remove the skin and discard.

Transfer the fish to a platter or serve portions on individual plates.

Ingredients you will need

Fish

Serve immediately, topped with chutney and fresh herb leaves.

Ingredients you will need

Chutney

Fresh Tomato-Orange Chutney

Ingredients you will need

Chutney

Orange

Tomato

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly.

Ingredients you will need

Grape Tomato

Olive Oil

Tomato

Vinegar

Pear

Spread in a single layer on a baking pan and place in the oven to roast about 30minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Oven

Remove from the oven and set aside.

Equipment you will use

Oven

Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard.

Ingredients you will need

Orange

Equipment you will use

Bowl

Cut the oranges into sections and add them to the bowl with the zest.

Ingredients you will need

Orange

Equipment you will use

Bowl

Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.

Ingredients you will need

Mustard Seeds

Fennel Seeds

Lemon Juice

Peppercorns

Lemon Zest

Olive Oil

Green Onions

Tomato

Ginger

Pepper

Basil

Salt

Equipment you will use

Bowl

Taste

Book, using the USDA Nutrition Database

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 1leave

Fresh herb , for garnish 6servings

Safflower oil or canola oil, for oiling the grill 1pints

red grape tomatoes or cherry tomatoes, cut in half 1teaspoons

fennel seeds 6

fresh basil leaves 2Tbsps

peeled, grated fresh ginger 1

jalapeño, seeded and minced 1

Grated zest and juice of lemon 1

Juice of orange 1teaspoons

mustard seeds 2larges

navel oranges 59milliliters

olive oil 1teaspoon

cracked mixed peppercorns 1

russet potato, halved, for rubbing on the grill 1kilograms

boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)6servings

Salt and freshly ground black pepper to taste 4

scallions, trimmed and minced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.