Grilled Salmon and Potatoes with Quick Tomato Chutney

When the opportunity arose to be involved in a seafood recipe exchange, I couldn’t pass it up. Lucky for me, I was given a recipe that wouldn’t normally catch my eye. For whatever reason, cooked tomatoes with the skins on can present a texture issue for me…but no problems here.

Other than using various sized heirloom tomatoes rather than cherry tomatoes and slightly less oil, I followed the recipe 100%. That rarely happens, I know.

I put this chutney up there with the Blueberry BBQ Sauce that we put on salmon a few months back. I questioned it the whole way through. I questioned the ingredients, the tastes…everything. And both times, I have (happily) been very wrong and very pleasantly surprised.

So while summer’s juicy, vine-ripened tomatoes are still around and the weather is warm enough to grill…make this! Of course, if it doesn’t work out that you can grill, cook the salmon at 425 F for 10-12 minutes, or until it flakes easily with a fork.

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Grilled Salmon and Potatoes with Quick Tomato Chutney as seen on Caitlin’s Cooking and More, adapted from Cooking Light

1/2 lb baby yukon gold potatoes (about 4-5)
1 tsp olive oil
salt and pepper, to season
1/4 red onion, diced
1/2 pint assorted cherry tomatoes, halved
1 clove garlic, minced
1/2 tsp cumin
pinch red pepper flakes
1 Tbsp brown sugar
2 Tbsp cider vinegar
2 6-ounce salmon fillets

Directions:

Halve/quarter potatoes (depending on size). Place on a microwavable plate and cover with plastic wrap. Microwave on high 4-5 minutes. Allow them to cool slightly. Coat potatoes with 1 teaspoon olive oil, and season with salt and pepper. Thread potatoes onto two skewers.

Heat a teaspoon of oil in a pan over medium-high heat, swirling to coat. Add onions, season with salt and pepper, and cook until softened and just starting to brown. Add tomatoes, garlic, cumin and red pepper flakes, cooking until the tomatoes begin to release their juices. Stir in the brown sugar, then vinegar, scraping up the brown bits in the pan. Simmer until a thick, chunky sauce has formed. Check seasoning and set aside until ready to serve.

Season salmon with salt and pepper. Place fish and potatoes, cut sides down, on grill rack lined with foil (I used foil under the fish only). Cover and grill potatoes 6 minutes without turning. Grill fish 7-9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with potatoes; top with tomato chutney. Yield: 2 servings.

Nutrition Information (per serving): 477 calories; 19 g. fat; 105 mg. cholesterol; 370 mg. sodium; 30.5 g. carbohydrate; 4 g. fiber; 40 g. protein

Result: A balanced, colorful meal full of vitamins and omega 3 fatty acids. This meal came together in about 20 minutes and was enjoyed by Mr. P and I both. The chutney is plentiful and flavorful and compliments the hearty salmon very nicely. Enjoy!

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The next recipe swap is game day food. I refused to submit Buffalo Chicken Dip, so Mr. Prevention suggested Oven-Fried Pickles. He then requested that I make them yesterday afternoon. I was happy to oblige. The poor guy has been cooped up inside all weekend with me and my…muscle strain/shingles?

I need to call for an appointment today. I’m not quite convinced the Urgent Care doc really took the time to listen to my symptoms (which come and go). I am hoping to just make it through the day and get in to see the doctor. It’s my last day at one of my dialysis units…I want to make it a good one!

Question: Have you ever had a blondie for dessert?

Have a great (short!) week!

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22 Comments

  1. September 6, 2011 / 6:58 am

    Chutney is something I don’t think I’d originally go for, either. Agreed with you- I think it’s a texture thing?

    I heart blondies. They’re sooooo good. I’m a big cookie fan, so the variation is very welcome into my diet…

  2. September 6, 2011 / 7:07 am

    Shingles? Eek super painful! Where is the pain? Shingles has a very characteristic distribution of pain.

    Mmm tomato chutney. I have about five hundred thousand tomatoes on my table right now and this might have to be how I use them!

    • Nicole
      Author
      September 6, 2011 / 7:11 am

      The pain is sharp..under my left rib cage and my left shoulder. Hurts to breathe!

  3. September 6, 2011 / 7:56 am

    tasty!! I’m so sad that our fresh home grown tomatoes will be out of season so quickly!! 🙁 Will have to give this a try! Salmon is on the menu later in the week!

  4. September 6, 2011 / 9:49 am

    This sounds perfect! I rarely de-skin my tomatoes…even in sauce. For some reason, I barely notice them, making me too lazy to take the extra step to remove them. Looks great…and nope, never had a blondie!

  5. Liz
    September 6, 2011 / 10:01 am

    Hope you get in to see the doctor today and start feeling better asap!

    I love tomatoes pretty much in any form. For sauce I blanch and remove the skins, but the rest of the time I keep them on (espeically with cherry tomatoes). We harvested a few more tomatoes over the weekend. I might have to give the tomato chutney a whirl!!

  6. September 6, 2011 / 10:50 am

    I am at work and just whispered “ohhh that looks so good” lol…now they prob think that I am watching porn….FOOD PORN!

  7. September 6, 2011 / 10:53 am

    We’ve been eating a lot of salmon lately, and I’ve been trying to think of ways to shake it up a bit– this chutney looks great!

  8. September 6, 2011 / 11:30 am

    I hope you are feeling better soon!!!

  9. September 6, 2011 / 11:53 am

    This sounds wonderful, I love the combination of flavors!

  10. September 6, 2011 / 12:59 pm

    I love blondies. Theyre amazing.

    I really hope you dont have shingles. I remember it went around my moms school a few years ago, and it is NOT fun.

  11. September 6, 2011 / 1:04 pm

    I’m so sorry you’re not feelIng well. Hope its nothing serious.
    I’m loving this dinner. Sounds just delicious.

  12. September 6, 2011 / 2:00 pm

    I’m always looking for great salmon recipes.
    Great post!

  13. Carol Adams
    September 6, 2011 / 2:53 pm

    I hope you feel better soon, my friend. Oh my… I’m glad that you are going to get an appt with another doc soon. Sounds like a good plan!! sending (gentle) hugs your way!

    • Nicole
      Author
      September 7, 2011 / 7:17 am

      Gentle, yes 🙂 I am getting there…I have ruled out shingles – THANK the LORD! You’re the best, Carol…thank you 🙂

  14. September 6, 2011 / 3:26 pm

    20 minutes? I like the sound of that! And yes, I have had a blondie for dessert, but I haven’t had too many of them. They’re good (because I like all baked goods), but to me they don’t compare to brownies, cookies, or pie.

  15. September 6, 2011 / 4:46 pm

    Yikes Nicole. Hope you feel better soon!!!! Take care.

  16. September 6, 2011 / 8:24 pm

    Oh no, I hope you feel better ASAP! Take care lady! The salmon looks great by the way. 🙂

  17. September 6, 2011 / 9:15 pm

    Oh no, hope you get to the bottom of it at the doctor’s. 🙁
    I’ve had blondies for snacks (and even breakfast) but not dessert. Maybe they’re not “fancy” enough?

    I’ve actually never tried salmon with tomatoes…your dish sounds lovely!

  18. September 7, 2011 / 2:33 am

    I am so glad I am not the only one with an issue with cooked tomato skins. This dish looks awesome, and I may just give it a try. I know Ryan wants dinner out tonight (we are on overload with the options for amazing foods to try here), but maybe later this week or next week. We are still getting settled and don’t really have any routines in place yet. I bet I could find some nice salmon off base too.

    Feel better soon and hope you had a good last day. And yes, I have had a blondie. I think I like brownies better, but they are still very good.

  19. September 9, 2011 / 9:22 am

    So glad you liked it! The sweet-sour combo in the chutney is one of my favorites.

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