Friday, December 30, 2011

Salmon with Chutney

Seems like all I'm doing on here lately is good recipes collected through the years from friends & family & especially from places we've visited. Here in Florida (fish country) I dug out some of the recipes we have enjoyed in fresh fish area's especially, and things grown here like the huge beautiful Florida Avacoda's, etc. Today we ate Florida Salmon with Chutney, the influence of the English at Victoria Island across the Bay from Port Angeles, WA.

Make Chutney 1st - Peel 1 large or 2 small Pears finely chopped. Do the same with a large Mango that is slightly soft when pressing with your fingers. Sprinkle the two fruits with 1/8th tsp. ginger, pinch of cayenne pepper, 1/4 cup sugar. Mix together & serve over cooked Salmon.

Now to cook the salmon. Fry 2 nice size, but not real thick. Fresh Salmon Fillet's in a skillet, on the stove. in butter/olive oil (2 Tab. each). Brush the meat side of the fillet's lightly with chili powder. It takes away the fishy smell & taste yet you do not taste it when you eat it. One of the boys we worked with at Olympic Natl. Park shared the way his mother fixes fresh salmon. 1st his mother (after salting) brushes the meat side with brown sugar against the the way the meat lays. (if I was sewing corduoy I'd say against the grain). Coat it well and fry with the skin side UP with lid on skillet about 5 minutes on med. heat till brown on the under side. Turn over and easily peel off the skin with a fork, brushing that side with brown sugar & turn back over to brown on that side. It does not take long to cook fish. Over cooking it will make it dry. Serve this delicious salmon with the chutney on top. It is SOoooo good!! Lunch today for two.

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