RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Salmon with Apple-Date Chutney - pareve
We've had a nice assortment of desserts featuring dates for Sukkot. Now here's an entree which uses both dates and apples in a chutney garnish. I'll admit it's not traditional, but the symbolism is still appropriate. Karen Selwyn * * * * * 4 salmon steaks 3 tablespoons olive oil 1 teaspoon curry powder (mild or hot) 1 cup chopped red onion 1 1/2 cups chopped tart apple, peeled 1/2 cup pitted dates, chopped 1/4 cup apple juice 1 teaspoon curry powder (optional) 2 tablespoons white wine vinegar OR sherry vinegar Preheat broiler. Brush each salmon steak with 1 teaspoon oil. Broil salmon for 5 minutes on one side. Flip salmon and brush second side with oil. Sprinkle with 1/4 teaspoon curry powder. Continue cooking salmon for an additional 5 minutes, until center is just opaque. Meanwhile, heat remaining oil in skillet. Add onion and saute over medium low heat about 5 minutes. Mix in apple chunks, date pieces, apple juice, and (optional) curry powder. Cook 2-3 minutes, just long enough to heat through. Mix in vinegar. Reduce heat to low and simmer 2 minutes. Serve salmon with chutney garnish. Source: BON APPETIT November 1997
