What makes this dish not a recipe in the strict sense of the term is, I don’t go and make 2 quarts of chutney just so I can use some of it to make a salmon dish. Rather, apples being plentiful in the fall, I make a large batch of chutney, confident I will find great uses for it. For example, this past week, Rosh Hashanah lasting 3 whole days, I was reluctant to make all of shabbos food at the same time I made the food for the two first days, especially fish. So I remembered my magic solution: As always, I had my apple chutney on hand. I mixed some with a little olive oil, smeared the mixture on a side of salmon, and roasted it at very high temperature. It was delicious, and easy as 1-2-3!
Having some good homemade condiments on hand is something I’m very big on: . These condiments and preserves are so fabulous and so easy to prepare the dish you use them on hardly needs any other adorning: Totally plain poached chicken breasts or baked fish or tofu, for example, will find their rightful place in the gastronomic world wearing a different but very becoming hat each time you decide to top them with one of the many foolproof preparations I have included in my cookbooks
- Apple Raisin Chutney - 1 cup, (see recipe link below)
- olive oil - 1/4 cup
- boneless skinless salmon - 1 side
(*for Apple Raisin Chutney recipe click here)
Preheat the oven to 450 degrees.
Mix the chutney and the oil and smear the salmon all over with the mixture. Place the salmon in a baking pan just large enough to fit it snugly (if it’s easier to half the fillet to fit it more easily in the pan, go ahead and half it) Bake 25 minutes. serve hot or at room temperature.