It's summertime, and the grilling is easy... or it should be! Here is a recipe that focuses on the accompaniments, rather than the salmon, which shines all by itself.
You could substitute sablefish for salmon, and be very happy either way.
Thanks to Arthur Pais for this recipe. Arthur, born and raised in Madras, India, knows his region and certainly knows his food. Madras is known for its fiery food and excellent cuisine, and Arthur says that every home has at least two varieties of chili preserves in the pantry at all times. "Over many front doors hang a string of green chilies to ward off the evil eye," he noted. This is an excellent, albeit very spicy, accompaniment to grilled salmon.
Grilled Salmon (or Sablefish) with Mango Chutney
Makes 2 to 3 cups
6 serrano chilies, stems and seeds removed, minced
3 large ripe mangoes, peeled and diced
1/2 onion, minced
1 teaspoon fenugreek seeds
2 tablespoons vegetable oil
1 tablespoon mustard seeds
- In a bowl, combine the chilies, mangoes, and onion. Crush the fenugreek seeds into a coarse powder and add it to the mango mixture.
- Heat the oil in a skillet and add the mustard seeds. When they begin to pop, remove them from the heat and transfer to a bowl. Add the turmeric, salt and the chili-mango mixture. Mix well and serve with grilled salmon or sablefish.
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