David’s Restaurant
Roasted Salmon with
Tomato, Avocado, and Basil Chutney
Yield: Four dinner portions
Ingredients:
4 Salmon fillets or steaks of 6 to 8 oz. each
Olive oil
Salt, smoked, sea or kosher to taste
Pepper to taste
Method of Preparation:
1. Lightly oil the fish and gently season all sides with the salt and pepper.
2. Place fish on a paper-lined or oiled baking sheet and bake at 425° in a convection oven or 450° degrees in a conventional oven. Cook fish for six minutes then remove from oven and let it rest for five minutes or more. Pop fish back into the oven just before serving for three to four minutes to heat and finish cooking to the desired doneness.
Reserve the thick pieces for your guests who like their fish rare or medium rare and thinner pieces for the well-done set.
Chutney
Yield: 3 Cups
Ingredients:
2 Tomatoes, diced—multi-color heirloom tomatoes are fantastic for this
1 Avocado, diced
1/3 C Red onion, sliced very thin
¼ C Basil, chiffonade
½ Lemon, zest, and juice—use a micro plane for the zest
¼ C Extra virgin olive oil
1 T Maple syrup
1 t Red pepper flakes
½ t Salt
½ t Pepper
Method of Preparation:
1. Combine all ingredients in a mixing bowl when completed this can be served immediately but will also be delicious for three or four days if kept well-covered in the refrigerator. The lemon juice keeps the avocado from turning brown very effectively.
My favorite way to use this is with fresh grilled Mackerel (brushed with an equal mix of Dijon mustard and mayonnaise and hour before cooking- If you like a little spice I also like a little shot of sriracha mixed in too). Also delicious served on grilled or roasted salmon, tuna or swordfish.