Salmon with spanish chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cup | sliced spanish onions |
| 1½ | cup | brown sugar |
| 1.00 | cup | golden raisins |
| ¾ | cup | white wine |
| ¾ | cup | white vinegar |
| 2.00 | garlic cloves | |
| 1.00 | tablespoon | minced ginger |
| 1.00 | pinch | curry powder |
| 5.00 | whole cloves | |
| 1.00 | tablespoon | oil |
| 6.00 | ounce | salmon; cut into 3 thin long |
| 1 | ; slices (shingles) | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | chopped parsley; for garnish | |
Directions
In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked.
Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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