Salmon with Date and Orange Chutney

This salmon topped with date and orange chutney is an elegant, delicious and super easy dinner.  It's also a quick recipe for entertaining.  Salmon is seasoned with salt and rosemary, seared in a hot skillet on both sides, topped with our Sticky Date Candied Orange Chutney and chopped pistachios and quickly finished under the broiler.

You can serve this with or without candied oranges (there is candied oranges in the chutney so you don't have to plate it with the additional candied oranges if you don't want to or are short on time).  The oranges do make a nice addition to the plate when entertaining guests.  If you are making a quick dinner at home, you can just simply serve the salmon with the date orange chutney on top with mashed potatoes and sauteed green beans.  

Salmon with Date and Orange Chutney  (serves 2)

Ingredients:

1 lb Salmon divided into 2 fillets
Salt
1 Tablespoon Fresh Chopped Rosemary (plus additional for garnish if desired).
1-2 Tbs Pistachio Nuts (finely chopped)
Light Olive Oil
Wozz! Sticky Date Candied Orange Chutney
Trimmed Fresh Green Beans  (sauteed or quick boiled)
Candied Oranges (optional)

To Make Candied Oranges For Garnish (optional):

2 Small oranges thinly sliced
1 cup sugar
1 cup water

Add sugar and water to saucepan on stovetop on medium heat.  Simmer until sugar dissolves.  Add orange slices and simmer for 5 minutes each side.

Remove from heat and allow to cool in syrup

To Make Your Green Beans:

We bring a salted pot of water to a boil, add green beans and boil for about 3 minutes, remove with slotted spoon and season with a little butter, olive oil and salt and pepper (per your liking).

Recipe:

1. Get a Pot of Salted Water Boiling on Stovetop for Your Green Beans

2. Season Your Salmon

Pat dry salmon.  Season with a generous pinch of salt on both sides of salmon.  On the flesh side season with chopped rosemary. 

3. Sear Your Salmon In A Skillet

In a medium sized thick bottom skillet (oven proof skillet is preferred) on medium high heat, add oil to pan.  Once pan is nice and hot, add salmon skin side up first, flesh side down to pan and sear for approximately 3 minutes until golden and seared.  Turn salmon (skin side now down) and sear for additional 3 minutes or until golden and seared and salmon is cooked to your liking. 

(**Cooking times can vary depending on thickness of salmon - adjust as needed)

4. Top Salmon with Date and Orange Chutney and Chopped Pistachio Nuts

Remove skillet from heat and spread a tablespoon of Wozz! Sticky Date Candied Orange Chutney onto the top of each salmon fillet along with a liberal sprinkle of pistachio nuts over each fillet. 

*At this time, you may want to add your green beans to your boiling pot of salted water. (they only take about 3 minutes).  

5. Transfer Salmon To Oven To Broil

Either transfer your skillet to oven (if oven proof) or transfer salmon to a baking sheet lined with parchment paper, add to center rack of oven and broil for 2 minutes on high heat.  Don't broil the salmon too close to the broiler, place pan in center of oven (so you don't burn your nuts!...lol)

6. Remove From Oven, Garnish Salmon and Serve

Remove from oven, garnish with additional fresh chopped rosemary and candied oranges (if desired) and serve with green beans.   You can also serve the salmon over mashed potatoes (with butter and a little chopped rosemary, salt and pepper), mashed cauliflower, pureed celeriac or mashed parsnip.   

Enjoy!