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Pan Seared Salmon with Apple Chutney on Parsley Potatoes with Celery Root Dill Salad
by Executive Chef Carlo Cavallo, Meritage Restaurant

Make your salmon dish shine, with the tart flavors of apple chutney, in this creative creation from Chef Cavallo.

Pairing: Chardonnay

Servings: 4

Apple Chutney Ingredients:
2 tablespoons butter
2/3 cup thinly sliced red onion
3/4 cup Granny Smith apple, cored and thinly sliced
1/2 cup apple juice
1 tablespoon Champagne vinegar
Salt and pepper

Directions:
Heat a heavy, medium-sized skillet over medium-low heat. Add the butter and onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, apple juice and vinegar. Cook until thick. Season chutney to taste with salt and pepper.

Parsley Potatoes Ingredients:
1 1/2 pound small Yukon gold potatoes
4 tablespoons extra virgin olive oil
4 tablespoons chopped fresh Italian parsley
Sea salt and pepper to taste

Directions:
Peel potatoes.  Add them to a heavy 5-quart saucepan, then cover with salted cold water to a level 2 inches above the potatoes.  Simmer uncovered until just tender, 15 to 20 minutes. Drain in a colander and toss in a bowl with olive oil and parsley. Using a fork, lightly mash the potatoes. Salt and pepper to taste, reserve and keep warm.

Seared Salmon Ingredients:
4 (6-ounce) salmon fillets, preferably wild
sea salt and pepper
1 tablespoon minced dill
2 tablespoons canola oil

Directions:
Season salmon fillets with salt and pepper and dill. In a 12-inch nonstick skillet, over moderately high heat, heat 2 tablespoon oil until hot but not smoking. Add 4 fillets, skin-side-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more.

To Assemble:
Divide the parsley potatoes on four plates, top with the apple chutney, then a salmon fillet, and then top with celery root and dill salad.

Print Recipe

 

 

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