Salmon With Spanish Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Essnce10 | 1 | Servings | |
INGREDIENTS
| 4 | c | Sliced Spanish onions |
| 1 1/2 | c | Brown sugar |
| 1 | c | Golden raisins |
| 3/4 | c | White wine |
| 3/4 | c | White vinegar |
| 2 | Garlic cloves | |
| 1 | T | Minced ginger |
| 1 | pn | Curry powder |
| 5 | Whole cloves | |
| 1 | T | Oil |
| 6 | oz | Salmon, cut into 3 thin long |
| slices "shingles" | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Chopped parsley, for garnish |
INSTRUCTIONS
In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-26-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2213
Calories From Fat: 200
Total Fat: 22.9g
Cholesterol: 39.1mg
Sodium: 3824.3mg
Potassium: 2231.9mg
Carbohydrates: 460.1g
Fiber: 7.6g
Sugar: 407.9g
Protein: 37.4g