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Salmon with Tomato Chutney Sauce

Posted by Emily Wiley on 10/13, 2010 at 11:54 AM

Tomato Chutney. Photo Credit Tait Farm.

Now that the local salmon fishermen (and women) have returned to central Pennsylvania from their summer fishing expeditions in Alaska, there is wild-caught, fresh-frozen salmon available at area farmers markets and natural food stores. Tait Farms offers this recipe for a simple and tasty dinner. The sauce is also excellent on meatballs, meatloaf, pork chops, and baked chicken.

Ingredients

1 jar of Tait Farm Tomato Chutney Juice
Grated rind of one small orange (organic if possible)
2 tablespoons soy sauce (tamari is recommended)
2 tablespoons olive oil
Side of wild-caught salmon (or 4-6 portions)

Directions

Place the salmon in an oiled glass-baking dish, skin side down, about 1 1/2 inches apart. Score the fish by slicing partway through the flesh on the diagonal. Reverse the angle and slice again to create a diamond pattern on the fish.

Combine all other ingredients and pour over the fish. Bake in a 350 degree oven for 20 minutes, or until the fish is almost cooked through. Beware that this fish can quickly dry out. The salmon can also be grilled in a pan outside for the same amount of time.

Slide the salmon onto a platter over a bed of rice, or place portions on the rice and pour the sauce over the top.

Tags: recipe | fall | fish |

Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple

Comments

Posted by .(JavaScript must be enabled to view this email address)
10/19 at 09:57 AM

Wild for Salmon travels to Bristol Bay, Alaska, each year for the open sockeye salmon season in June and July. This year they shipped almost a quarter million pounds of the succulent sockeye back home to central PA where Steve and Jenn Kurian sell at local farmers markets and select retail outlets. Visit them at wildforsalmon.com.

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