Friday, October 11 2013, 01:57 PM MDT
Peach Chutney Salmon with Toasted Apple and Arugula Salad
Fall is one of the best times of year to create delicious recipes with freshly harvested fruit. Today Executive Chef Johnny McAdams from Harmons City Creek is making a mouthwatering dinner recipe featuring local apples and peaches.
Toasted Apple and Arugula Salad
1 whole apple cored and sliced thin
2 heads arugula cleaned and chopped
1 C. Craisins
1 C. golden raisins
1/4 C. sliced almonds
2 Tbs. olive oil
Salt and pepper to taste
1. In a large sauté pan over mid-high heat place the olive oil and sliced almonds.
2. Toast the almonds to a golden brown and set aside.
3. In the same pan add the apple slices, Craisins, golden raisins and the chopped arugula.
4. Allow the arugula to wilt about 3 to 4 minutes. Salt and pepper to taste.
Peach Chutney Salmon
1 large salmon filet (10oz. to 12oz.)
2 Tsp. butter
3 peaches large dice (may substitute with apples)
½ white onion
½ tsp. minced garlic
1 C. brown sugar
¼ tsp. cinnamon
¼ tsp. ground clove
1 pinch allspice
1 ½ C. orange juice
1. Preheat the oven to 350.
2. In a large pan over medium heat add the butter and allow it to melt.
3. Add the garlic, white onion, peaches and all the spices.
4. Cook until the onions are translucent and the peaches have released some juice.
5. Add the sugar and orange juice bring to a boil then reduce to a simmer for 15 to 20 minutes or desired thickness is achieved.
6. While the chutney is reducing salt and pepper the salmon and place in the oven for 13 to 15 minutes or an internal temp of 140. (The salmon will continue to cook to 145 if left on the sheet pan outside of the oven)
7. Place the salmon on top of the Toasted Apple and Arugula Salad then spoon chutney over the salmon filet.
8. Serve and enjoy!
(Copyright 2013 Sinclair Broadcasting Group)