A little chutney love

When I made dinner the other night I figured this post would be about the awesome curry seasoned grilled salmon I was making. I picked up some fresh Pacific chinook at the market, a glistening pink fillet that seemed like it had just been plucked from the ocean. However you'll notice in the picture there is no salmon. No pink. There is some glistening going on in that dish, though. Not to say the salmon wasn't good. It was pretty fabulous. But what really impressed was the chutney that went with the salmon. Apples and dates, a little seasoning and a splash of this and that and a piece of really good salmon suddenly filled our mouths with a wonderful sweet, smoky, savory flavor explosion.

I've made a couple of different chutneys recently to go with dinner, and before I ever made one I (wrongfully) assumed they'd be somewhat complicated to make. What a fool I was. This recipe off of epicurious couldn't have been easier...or faster. One of those reward to effort things that totally favors the former. I can see pairing it any number of things besides salmon. Pork tenderloin comes immediately to mind. Also some spring lamb wouldn't be a bad idea. The main thing is to make extra, because you'll be wanting to spoon this stuff directly onto your happy tastebuds!
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Broiled Salmon with Apple-Date Chutney
from: Bon Appétit | November 1997

Yield: Makes 2 servings

ingredients:
2 1-inch-thick salmon steaks (each about 6 ounces)
4 teaspoons olive oil
1 1/2 teaspoons curry powder

2/3 cup chopped red onion
3/4 cup chopped peeled tart green apple
1/4 cup chopped pitted dates
2 tablespoons apple juice
1 tablespoon white wine vinegar

method:
Heat 3 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper. Remove from heat.

Prepare medium hot fire on your grill. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Grill salmon until just opaque in center, about 5 minutes per side. Meanwhile, heat remaining 3 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper. Transfer salmon to plates. Spoon chutney alongside and serve.

Cooks note: I bumped up all the ingredients for the chutney by about a third. I wish I would've made more!- bb

Simple Salmon

If we should learn anything from all the zeitgeist that is the "respect for food", especially in this season where everything fresh is available, from the produce starting to burst out of your farmer's market stalls to the spring salmon schooling at our NW fish mongers, it is that simple is better. Here in Portland we are incredibly fortunate to be able to buy fresh wild caught salmon....you aren't buying farm raised anymore, are you??....for unbelievably low prices. The sockeye pictured above was $8.99 a pound at our local supermarket. If you think I'm going to disrespect a beautiful filet by mucking it up with spice rubs, heavy sauces, or anything else that interferes with the fresh, clean, fatty taste of wild salmon, you would be sadly mistaken. The only sauce that goes with my 'qued salmon is a bottle of Oregon Pinot Noir in my glass (yes, one of the ultimate food and wine matches). With less than 60 seconds of prep, you can savor one of the best things you'll pull off the grill all summer. Here's all you need to do: build your charcoal fire, medium hot heat. Pat the salmon dry, drizzle about a teaspoon of olive oil on it, spreading the oil around the whole piece. salt and pepper and you're done. Clean off your grill, place salmon meaty side down, grill for 2 or 3 minutes, watching for flare-ups. Carefully turn it over and grill another 2-3 minutes skin side down. When done (you can peek in between the meat sections with a paring knife; just like a steak you'll lose a ton of flavor and texture if you cook it well done) gently slide a spatula between the skin and meat. The filet should lift right off, leaving the skin behind. I threw some fresh spring asparagus that I tossed with olive oil, salt, and pepper on the grill. When that was done I squeezed a little lemon juice over the whole seasonal mess and ate and drank my way to happiness....ahh, spring!!