Sautéed Verlasso Salmon Kebabs with Roasted Cranberry Chutney

By AMNW

 

This is a wonderful recipe with an incredibly versatile sauce.
 
Serves 6
 
For the Salmon
  • 11Ž2 pound Verlasso salmon fillet, without the skin
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 12 bamboo skewers, 3 inches long
 
1.       Pat the salmon dry between paper towels. Cut into 2-3 inch cubes and sprinkle with salt and pepper. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot, but not smoking. Sauté the salmon for about 2 minutes. Reduce the heat to moderate, turn and cook the salmon for about 1 minute more. Cool slightly.
2.       Thread the cooled, cooked salmon against the grain through the bamboo skewers with one cube per skewer.
3.       To serve, place the skewered salmon on a platter with the chutney in a bowl on the side.
Roasted Cranberry Chutney
 
You can make this 1-week before the holiday.  This sweet version of a holiday favorite will bring on the cheers whenever you serve it.
 
4 cups cranberries
2 cups water
3 cups granulated sugar
2 oranges, sectioned and diced
2 pieces crystallized ginger
1 tsp cinnamon
1Ž4 tsp cloves
1 cup white raisins
 
Preheat the oven to 400°F.  Place the cranberries on a jelly roll pan and roast them in the oven until they begin to crack.  Meanwhile, combine the water and sugar and bring it to a boil.  Add the oranges and ginger.  Stir to combine and then add the cranberries, cinnamon, and cloves.
 
Cook, uncovered, until thickened, about 10 minutes.  Stir in the raisins and cook another 8 minutes.  Cook them until the raisins are plump and big bubbles appear.  Pour into a non-reactive bowl and let cool.  Serve at room temperature immediately, or keep it in the refrigerator for up to 1 week.
 

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