Cassidys Salmon With Dukkah Tomato Chutney And Star Anise Crea Recipes

TOMATO CHUTNEY

Steps:

• Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water, 10 seconds. Transfer tomatoes to a bowl of ice water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Coarsely chop tomatoes.
• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring, until sugar melts into a golden caramel. Remove from heat and carefully add vinegars. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until thickened, about 1 1/2 hours. Discard star anise.

CHUTNEY SALMON

Steps:

• Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
• Place the fish with the skin side down on the baking sheet. Sprinkle the garlic powder over the fish.
• Spoon the chutney into a small bowl, cutting any large fruit pieces. Stir in the parsley and cumin. Spread over the top side of the fish.
• Bake for 20 minutes, or until the fish is cooked to the desired doneness.
• Cook's Tip
• If you can find mango chutney with ginger, it is particularly good in this dish.
• nutrition information
• (Per Serving)
• Calories: 234
• Total Fat: 5.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 1.5g
• Cholesterol: 81mg
• Sodium: 111mg
• Carbohydrates: 14g
• Fiber: 1g
• Sugars: 12g
• Protein: 31g
• Dietary Exchanges
• 1 Carbohydrate
• 4 Lean Meat