Broiled Salmon with Charoset Chutney

Charoset Chutney

• ▢ 1 apple seeded and diced
• ▢ ¼ cup red onion, , finely chopped
• ▢ ¼ cup raisins
• ▢ ¼ cup chopped pecans or walnuts
• ▢ ¼ cup concord grape juice
• ▢ 1 clove garlic, , finely minced
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon sugar of choice
• ▢ ½ teaspoon cinnamon
• ▢ Pinch of salt

Salmon

• ▢ 4 salmon filets
• ▢ 2 teaspoon olive oil
• ▢ Salt and pepper
• ▢ 1 lemon, , sliced for serving
• ▢ Parsley for garnish

• Move the oven rack to the highest level possible. Ideally, about 4 inches from the upper heating element. Preheat the oven to high broil for 5-10 minutes.
• Place all of the charoset chutney ingredients in a saucepan over medium heat. Stir from time to time to prevent sticking. After 5-10 minutes when the apples have softened and most, if not all, of the liquid evaporates, turn off the heat. Cool to room temperature or refrigerate until ready to serve.
• While the charoset chutney is cooking, make the salmon.
• Place the salmon filet flat on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven on the top rack. Broil for 4-6 minutes. It is done when it is firm and flaky and there isn’t any pink in the middle. A very large and thick filet may take up to 8 minutes, where a very thin filet could only take 4 minutes.
• Plate the salmon, top with a large spoonful or two of the charoset chutney and garnish with sliced lemon and parsley.

Nutrition