Roasted Salmon Filets With Fresh Tomato Chutney Recipe

Name: Roasted Salmon Filets With Fresh Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato Chutney (recipe below); 6 seven ounce salmon filets (skin and pin bones removed-your fishmonger can do this for you.); 1 pound arugula; picked over, washed and drained well; 2 Tablespoons extra virgin olive oil; grated peel of 1 orange; 1/4 cup finely sliced fresh basil leaves; Sea salt and fresh ground pepper; 1 cup crumbled feta cheese; Chutney:; 1 small red onion; peeled, rinsed and sliced (top to bottom-in strips); 1/2 inch piece of fresh ginger; peeled and minced; 1 Tablespoon olive oil (from sun dried tomato jar); 1/2 cup sun dried tomatoes, sliced; 2 Tablespoons Balsamic vinegar; 2 Tablespoons brown sugar; 1 teaspoon Worcestershire sauce; 1/8 teaspoon ground allspice; dash cayenne pepper or to taste; 3-4 medium tomatoes; peeled, seeded and diced

Servings: persons

Tomato Chutney (recipe below)
6 seven ounce salmon filets (skin and pin bones removed-your fishmonger can do this for you.)
1 pound arugula; picked over, washed and drained well
2 Tablespoons extra virgin olive oil
grated peel of 1 orange
1/4 cup finely sliced fresh basil leaves
Sea salt and fresh ground pepper
1 cup crumbled feta cheese
Chutney:
1 small red onion; peeled, rinsed and sliced (top to bottom-in strips)
1/2 inch piece of fresh ginger; peeled and minced
1 Tablespoon olive oil (from sun dried tomato jar)
1/2 cup sun dried tomatoes, sliced
2 Tablespoons Balsamic vinegar
2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon ground allspice
dash cayenne pepper or to taste
3-4 medium tomatoes; peeled, seeded and diced

1
Make chutney: saute sliced onion and minced ginger in olive oil over medium low heat for 5-7 minutes. Adjust heat to low and add next 6 ingredients, stirring well to combine. Simmer for 15-20 minutes, stirring occasionally. Stir in diced tomatoes and simmer until most of liquid is evaporated, 12-15 minutes more. Keep warm. [may be made up to one day ahead-cover and refrigerate.]
2
To roast salmon: 30 minutes before serving, preheat oven to 450o Place salmon on baking sheets or in roasting pans coated with non-stick spray (space so sides of filets are not touching each other.) Roast salmon for 15-18 minutes on top shelf of oven.
3
While salmon is roasting, heat a large pot over medium high heat. Add oil and heat briefly. Add arugula and stir occasionally just until wilted, 2-3 minutes. Remove from heat and sprinkle with basil, orange peel, salt & pepper to taste.
4
To serve, divide arugula among 6 plates. Top arugula with salmon filets, divide the chutney among the 6 salmon filets and top each with feta.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Tomato Chutney (recipe below), 6 seven ounce salmon filets (skin and pin bones removed-your fishmonger can do this for you.), 1 pound arugula; picked over, washed and drained well, 2 Tablespoons extra virgin olive oil, and more.

Yes, Roasted Salmon Filets With Fresh Tomato Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon Filets With Fresh Tomato Chutney

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