Sweet and Sour Chutney with Onions and Warm Spices

Published March 1, 1999.

Why this recipe works:

When we wanted to find an effortless salmon recipe that would exploit the fish’s high oil content and natural moistness while also creating a crisp, even, deeply golden crust, we turned to pan-searing. We preheated the pan to make sure it was hot and used a scant teaspoon of canola or… read more

When we wanted to find an effortless salmon recipe that would exploit the fish’s high oil content and natural moistness while also creating a crisp, even, deeply golden crust, we turned to pan-searing. We preheated the pan to make sure it was hot and used a scant teaspoon of canola or vegetable oil, turning down the heat once the salmon was in the pan. For our pan-seared salmon recipe, we cooked the salmon in the pan until it was almost cooked through, then allowed residual heat to finish cooking the fish off heat.

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Makes about 1/3 cup

Since it takes several minutes to make this chutney, prepare it before cooking the salmon. A little of this intensely flavored condiment goes a long way.

Ingredients

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