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Herb-Grilled Salmon with Fresh Tomato-Orange Chutney


Herb-Grilled Salmon with Fresh Tomato-Orange Chutney Recipe

Ingredients:
  • Safflower oil or canola oil, for oiling the grill
  • 1 russet potato, halved, for rubbing on the grill
  • One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)
  • Juice of 1 orange
  • 2 tablespoons olive oil
  • 6 fresh basil leaves
  • 3 or 4 sprigs fresh dill
  • Salt and freshly ground black pepper to taste
  • 2 cups Fresh Tomato-Orange Chutney (recipe follows)
  • Fresh herb leaves, for garnish
  • 1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half
  • 1/2 pint red grape tomatoes or cherry tomatoes, cut in half
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 large navel oranges
  • 4 scallions, trimmed and minced
  • 2 tablespoons peeled, grated fresh ginger
  • Grated zest and juice of 1 lemon
  • 1 jalapeo, seeded and minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon cracked mixed peppercorns
  • 5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
  • Salt and freshly ground black pepper to taste
Directions:
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