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By Chef Jeremy McLachlan
Serves 2
GRILLED KING SALMON
2 6-oz King Salmon Fillets
Pan Spray
Salt & Pepper
1 C Chutney (Recipe Follows)
Heat barbeque to medium-high heat. Fold up sides of large piece of foil (so chutney won’t leak onto grill) and spray with pan coating. Place salmon on foil, flesh side up. Season with salt and pepper. Top with Apricot Chutney. Cook on grill for 14 minutes.
APRICOT CHUTNEY
½ c Rice Wine Vinegar
¼ c Sugar
½ Red Bell Pepper, diced
Pinch Red Chili Flakes
½ tsp Kosher Salt
4 Apricots, chopped
1 Tbsp Cornstarch
1 Tbsp Water, cold
½ Bunch Cilantro, chopped
½ Bunch Green Onion, chopped
Combine rice wine vinegar, sugar, red bell pepper, red chili flakes and salt in saucepan and cook on medium-high heat for 5 minutes. Add apricots and bring to a boil and cook about 9 minutes to reduce. Mix water with cornstarch. Add to apricot mixture. Remove from burner and fold in cilantro and green onion.
(Photo by Ilya Moshenskiy ilyaphoto.com)
