Roasted Salmon Filets With Fresh Tomato Chutney

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!