Salmon With Apricot Chutney Recipes

GRILLED SALMON WITH APRICOT CHUTNEY

Steps:

• In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened.
• Meanwhile, heat closed contact grill for 5 minutes.
• When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.

APRICOT CHUTNEY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

ASIA NORA APRICOT CHUTNEY

Steps:

• Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
• Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
• Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.

APRICOT CHUTNEY

Steps:

• In a large saucepan, combine all the ingredients; bring to a boil over high heat.
• Reduce heat, and simmer uncovered, 30 minutes or to desired consistency, stirring occasionally.
• Cover and chill.
• Serve with ham or cheese and crackers.

APRICOT CHUTNEY

Steps:

• In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
• Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
• Do not yet add cilantro!
• Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
• Remove from heat and let cool.
• Package and place in refrigerator.
• Serve with cream cheese.
• on bread slices.
• on crackers, or with Indian curries.

BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
• Sprinkle with lime juice and cilantro.
• Toss all and chill for at least one hour.
• Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
• Cover trout with salsa.
• Gently pour reserved apricot juice over all.
• Place in oven and bake for approximately 30 minutes.

SALMON WITH APRICOT CHUTNEY

Steps:

• Mix preserves, apple, onion, raisins, salt, allspice and cider vinegar in small saucepan and heat to boiling.
• Reduce heat and cook 12 to 15 minutes, stirring often until onion is soft and sauce is slightly thickened.
• Preheat grill (broiler).
• Place salmon stakes on grill-safe pan and cook 6-8 minutes until salmon flakes easily with a fork.
• Serve with chutney.