Yield: 4 Servings

Ingredients:

4 each Fresh salmon fillets, 5 -6 oz. each

For 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 season

For 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 sprigs

Method:

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.

Haliya Red and Green Grape Chutney

Yield: 4 Servings Ingredients:

1/2 tsp. Butter

1 each Garlic cloves, minced

1/4 cup Red onion, diced

1 each Fresh jalapeno pepper, seeded, small dice

1 cup Red seedless grapes, halved

1 cup Green seedless grapes, halved

2/3 cup Green apple, Granny Smith, peeled, seeded, small dice

1/2 tsp. Curry powder

1/4 tsp. Ground cinnamon

Pinch Ground clove

1/2 tsp. Fresh ginger, minced

1 cup Haliya Black Plum Wine (see Chef Larry’s Notes)

1 cup Apple juice

1/4 cup Brown Sugar

2 tsp. Red wine vinegar

Salt to taste

Fresh ground black pepper to taste

2 tsp. Fresh cilantro, minced

Method:

Melt butter in a saucepan. Add garlic, red onion and jalapeno pepper, sauté until translucent. Add curry powder, cinnamon, clove, ginger and diced apple, sauté for 3 minutes. Add halved red and green grapes, Haliya black plum wine, sugar, red wine vinegar and apple juice. Bring to a simmer and cook for 10 - 12 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 30 - 45 minutes). Season with salt and pepper. Cool chutney, stir in chopped cilantro and reserve.

Chef Larry’s Notes:

Haliya is a black plum wine from the Philippines, it is available locally at Seafood City markets.