* Inspired by Tosca Reno's recipe* Salmon: 1.Salt and pepper salmon and cook in a skillet with evoo. Flip, cooking for about 6 minutes total
Chutney: orange pineapple tidbits with juice 1 red pepper, diced 1/4 red onion, diced 1 jalapeno, seeded, minced 1/2 tbsp roasted garlic 1 tsp ginger 1 TBSP apple cider vinegar salt, pepper 1 tsp arrowroot
1. Zest orange into saucepan. 2. Peel orange and cut in between membranes, chop orange segments. 3. Add all the ingredients except for arrowroot. 4.Bring to a boil , then reduce heat until soft and flavorful. Stir occasionally, about 20 minutes. 5. In a small bowl, mix arrowroot and 1tsp water. Stir into chutney. 6.Increase heat to simmer and thicken. Remove, then set aside to cool a little.
* Makes a great chutney for any type of meat Serve over salmon
* Inspired by Tosca Reno's recipe* Salmon: 1.Salt and pepper salmon and cook in a skillet with evoo. Flip, cooking for about 6 minutes total
Chutney: orange pineapple tidbits with juice 1 red pepper, diced 1/4 red onion, diced 1 jalapeno, seeded, minced 1/2 tbsp roasted garlic 1 tsp ginger 1 TBSP apple cider vinegar salt, pepper 1 tsp arrowroot
1. Zest orange into saucepan. 2. Peel orange and cut in between membranes, chop orange segments. 3. Add all the ingredients except for arrowroot. 4.Bring to a boil , then reduce heat until soft and flavorful. Stir occasionally, about 20 minutes. 5. In a small bowl, mix arrowroot and 1tsp water. Stir into chutney. 6.Increase heat to simmer and thicken. Remove, then set aside to cool a little.
* Makes a great chutney for any type of meat Serve over salmon