Indian-Spiced Salmon with Citrus Tart Cherry Chutney is a healthful, scrambunctious meal. Put it in your kangaroo pouch ASAP!
I was asked to participate in the National Cherry Month #GoTart Campaign as a member of the Healthy Aperture Blogger Network. I received free samples of tart cherries mentioned in this post from the Cherry Marketing Institute, and was compensated for my time. All opinions expressed in this post are my own.
What you’re looking at is my every Friday night. This is my favorite post-work-pour-me-a-
bottle-glass-of-vino-broil-me-up-some-salmon-fall-asleep-on-the-couch meal. Indian-spiced broiled salmon: #Cantgetenough. Topped with a homemade chut-a-ney (New Girl Reference, anyone? Anyone? New Girl?), salsa, or relish: Bangarang! Serve it up with wild rice and something green, and you’ll see some serious finger guns out of this girl right here. Joe Biden-style.
To spread the word about National Cherry Month, I whipped up a tart cherry chutney. It has allll the flavors: sweet, sour, somewhat savory, with a little kick – perfect for adding to all sorts of entrees.
Let’s fact check. Tart fruits and veggies tend to be great for you because the pucker flavor is a sign of the presence of phytonutrients. Tart cherries are also full of Vitamin A and anthocyanins, the pigment found in deep red fruit and veggies. Anthocyanins are antioxidants, anti-viral, and may help protect against (and even fight) disease and infection. Studies show anthocyanins may be linked to heart health, as they may lower cholesterol and blood sugar, and increase metabolism. So eat them cherries, son!
Montmorency cherries are available year round, and can be found frozen or dried. In this case, I used dried cherries along with cherry juice, clementines, walnuts, warm spices and a touch of pure maple syrup to make the chutney. You can also use fresh cherries (or other fruits) to make chutney, but I loved the flavor and texture using Montmorency dried cherries. This chutney can also be served on top of other types of fish, poultry, or meat, and even vegetarian dishes. Sour is the new spicy, hit it!
Whipping up a stellar Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney is one of the most healthful gifts you can give your mind, belly, and soul.
Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney
For the broiled salmon:
For the Cherry Chutney:
- 1.5 tablespoons olive oil
- ½ red onion finely chopped
- 2 cups dried cherries
- 1 cup walnuts chopped
- 2 clementines peeled and seperated into sections
- 1 cup cherry juice
- 1/3 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh finger peeled and grated
- 1 clove garlic minced
- 1/8 teaspoon ground cinnamon
- Pinch ground cardamom
- Pinch ground nutmeg
- Zest of ½ lemon
To Make the Citrus Cherry Walnut Chutney:
In a large pot, add the olive oil and heat to medium. Add the onion and saute until it begins to turn brown, about 8 minutes.
Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.
Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.
To Make the Salmon:
Place oven on high broil setting and allow the oven to heat all the way.
In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over the salmon fillets (if you have time, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).
Broil for 8 to 10 minutes, or until fish is cooked through.
Remove from the oven, top with cherry chutney and serve with wild rice and something green.