* Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney


Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes


For the broiled salmon:

2 kg salmon fillets
2 tablespoons olive oil
2 teaspoons ground cumin 2 teaspoons garlic powder 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon smoked paprika 1 teaspoon Hymalayan or Celtic salt

For the Cherry Chutney:

Yield: Serves 4

  • 1.5 tablespoons olive oil
  • 1⁄2 red onion, finely chopped
  • 2 cups dried cherries (non sweetened)
  • 1 cup walnuts, chopped
  • 2 mandarine, peeled and seperated into sections
  • 1 cup cherry juice
  • 1/3 cup balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons fresh finger, peeled and grated
  • 1 clove garlic, minced
  • 1/8 teaspoon ground cinnamon
  • Pinch ground cardamom
  • Pinch nutmeg
  • Zest of 1⁄2 lemon


To Make the Citrus Cherry Walnut Chutney:


  1. In a large pot, add the olive oil and heat to medium. Add the onion and saute until it begins to turn brown, about 8 minutes.
  2. Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.
  3. Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.

To Make the Salmon:

4. Place oven on high broil setting and allow the oven to heat all the way.
5. In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt.

Drizzle over the salmon fillets (if you have time, refrigerate the marinade-coated salmon for at

least 15 minutes for more flavor).
6. * Broil for 8 to 10 minutes, or until fish is cooked through.
7. Remove from the oven, top with cherry chutney and serve

* Broiling Method Below


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