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Grilled Salmon With Haliya Red And Green Grape Chutney
POSTED: 10:23 am PDT April 21,
2009
UPDATED: 11:24 am PDT April 29,
2009
Yield: 4 Servings
Ingredients:
4 each Fresh salmon fillets, 5 -6 oz. eachFor the marinade: 1/3 bunch Fresh cilantro 4 – 5 each Fresh basil ¼ bunch Fresh parsley 1 bunch Scallion, trimmed 3 each Garlic cloves 2 oz. White wine Squeeze of Fresh lemon 1/4 cup Olive oil Salt to season Fresh ground black pepper to seasonFor service Chef Larry’s Haliya Red and Green Grape Chutney (recipe follows) 1 each Zucchini, cut into ¼ inch planks Salt to season Fresh ground black pepper to season 1 tsp. Olive oil 4 each Fresh cilantro sprigsMethod:Prepare marinade by combining ingredients in a food processor or blender, Season with salt and fresh ground black pepper. Puree ingredients until smooth. Adjust seasoning if necessary. Place salmon in a deep dish and add enough marinade to coat, reserve remaining marinade if any. (Marinade can also be used for shrimp or chicken.) Marinate salmon fillets for at least 3 hours. Prepare Chef Larry’s Haliya Red and Green Grape Chutney per recipe, reserve.Preheat grill or stove top grill pan. Season zucchini with salt, pepper and olive oil, place on preheated and cook just until tender. Remove and reserve. Remove excess marinade and place salmon fillets on grill. Cook for 3 minutes on each side or until done. Portion grilled zucchini onto serving plates and top with grilled salmon fillets.Top each salmon fillet with Chef Larry’s Haliya Red and Green Grape Chutney and garnish with cilantro sprigs. Serve additional chutney on the side.
Ingredients:
4 each Fresh salmon fillets, 5 -6 oz. eachFor the marinade: 1/3 bunch Fresh cilantro 4 – 5 each Fresh basil ¼ bunch Fresh parsley 1 bunch Scallion, trimmed 3 each Garlic cloves 2 oz. White wine Squeeze of Fresh lemon 1/4 cup Olive oil Salt to season Fresh ground black pepper to seasonFor service Chef Larry’s Haliya Red and Green Grape Chutney (recipe follows) 1 each Zucchini, cut into ¼ inch planks Salt to season Fresh ground black pepper to season 1 tsp. Olive oil 4 each Fresh cilantro sprigsMethod:Prepare marinade by combining ingredients in a food processor or blender, Season with salt and fresh ground black pepper. Puree ingredients until smooth. Adjust seasoning if necessary. Place salmon in a deep dish and add enough marinade to coat, reserve remaining marinade if any. (Marinade can also be used for shrimp or chicken.) Marinate salmon fillets for at least 3 hours. Prepare Chef Larry’s Haliya Red and Green Grape Chutney per recipe, reserve.Preheat grill or stove top grill pan. Season zucchini with salt, pepper and olive oil, place on preheated and cook just until tender. Remove and reserve. Remove excess marinade and place salmon fillets on grill. Cook for 3 minutes on each side or until done. Portion grilled zucchini onto serving plates and top with grilled salmon fillets.Top each salmon fillet with Chef Larry’s Haliya Red and Green Grape Chutney and garnish with cilantro sprigs. Serve additional chutney on the side.








