pan seared salmon

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.


  • 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.