Pan Seared Salmon with Apple Chutney

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

Servings: 4
Pair With: Chardonnay
Recipe Courtesy of: Executive Chef Carlo Cavallo of Meritage Restaurant


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

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

Seared Salmon Ingredients
4 (6-ounce) salmon fillets, preferably wild

Sea salt and pepper

1 tablespoon minced dill

2 tablespoons canola oil


Apple Chutney 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 Potato 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 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 Serve
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.