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Grilled Salmon With Fruit Chutney Recipe

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This recipe for Grilled Salmon With Fruit Chutney is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3–5 fresh mint leaves (optional), coarsely chopped
5 peaches or nectarines (peeled, if preferred)
4 salmon fillets, skin removed (1 1/2 lb)
1 (6-oz) can pineapple juice
1/4 cup fresh pre-diced red onions
1 (9-oz) jar mango chutney
pinch cayenne pepper
1 teaspoon seasoned salt
1 teaspoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided
Directions:
Directions:
Preheat grill. Chop mint; set aside.
Cut peaches into bite-size chunks; place in large sauté pan.
Always check fish carefully and remove any bones.
Remove any darker sections (wash hands).
Stir pineapple juice, onions, chutney, and cayenne pepper into peaches. Bring to a boil on high, stirring occasionally.
Reduce heat to medium-high when boiling; cook and stir 8–10 minutes or until liquid reduces by about one-half. Remove from heat.
Sprinkle fish with seasoned salt and one half of the garlic; drizzle with half of the olive oil. Spread garlic and olive oil, using finger tips, over fish; repeat on other side of fish (wash hands).
Place fish on grill and close lid (or cover loosely with foil); grill 3–4 minutes on each side or until 145°F and fish flakes easily.
Stir mint into peach chutney. Serve fish with chutney.
Personal Notes:
Personal Notes:
Source: Publix Apron

 

 

 

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