Broiled Salmon with Charoset Chutney
I developed this recipe for gluten free Broiled Salmon with Charoset Chutney for a Passover magazine spread in Gluten Free & More Magazine. One of my staples for the holiday has always been a fish dish. Of course charoset, a mixture of chopped fruit, nuts and wine, is an integral part of the Passover Seder. So I figured that I would try combining the two flavors and boy did it turn out fantastic! The rich salmon is complemented by the charoset chutney’s mixture of sweet, warm spice, tang and savory goodness. And both cook in less than 10 minutes!
Start with the Salmon
Only a few ingredients and a few minutes under the broiler and this salmon is transformed. It is truly unbelievable what a broiler can do to a fatty fish. Crispy edges while still flaky, tender and juicy inside.
Line a sheet pan with aluminum foil for easy clean up and drizzle the fish with olive oil, season with salt and pepper on both sides and pop it under the broiler on high. Adjust the oven rack to its highest position, ideally 4 inches or less from the heating element. Set a timer for 4-5 minutes, less if the fish is thinner than what you see in my photos. When the timer goes off, it is ready to eat!
Dicing Round Things
Using sharp knives to cut round things can be intimidating and at times a bit frightening. With apples there is a base that is somewhat stable, so I start there and cut the apple into quarters. Then lay it on the side and cut at an angle to remove the core. Am I removing a little extra flesh? Yes. But I would rather lose a little apple than a little finger.
Now that the core is removed, there is a flat base. Use the knife to cut slices horizontally and keep your hand out of the way by placing it carefully on the rounded top of the apple out of the path of the knife.
Then cut slices vertically in both directions to create the square-ish shape. This isn’t culinary school or a cooking competition where you will be graded or eliminated for not being perfect. The whole point is to try to keep the pieces the same size so that they cook at the same rate. And they offer the same texture.
Making the Charoset Chutney
The hardest part of this whole dish is dicing the apple. Once that is taken care of, which will probably take you all of 3 minutes, all of the ingredients go in a saucepan over medium high heat. Let it come to a boil. Stir from time to time and once almost all of the liquid has been absorbed or evaporated, turn off the heat and it is ready to serve.
Serving the Broiled Salmon with Charoset Chutney
Serve up the Broiled Salmon on a platter with the Charoset Chutney on the side or spooned on top. Garnish with parsley and slices of lemon to squeeze onto the salmon. A generous salad or warm vegetable and a starch will make a fantastic meal.
More Gluten Free Main Dishes
- Broiled Salmon with Creamy Basil Sauce
- Skillet Pork Chops
- Nutty Baked Chicken
- Smothered BBQ Chicken
- Pesto Cod with Sauteed Veggies
- Mexican Style Shredded Beef
Broiled Salmon with Charoset Chutney
Ingredients
For the Broiled Salmon:
- 4 salmon filets
- 1 tbsp olive oil
- salt & pepper to taste
- 1 lemon (sliced for serving)
- 4 sprigs fresh parsley (for serving)
For the Charoset Chutney
- 1 medium honey crisp apple or similar (cored and diced)
- ¼ cup purple onion (finely diced)
- ¼ cup raisins
- ¼ cup walnuts or pecans (chopped)
- ¼ cup concord grape juice
- 1 clove fresh garlic (minced)
- 1 tbsp fresh lemon juice
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- pinch fine sea salt
Instructions
- Move the oven rack to the highest level possible. Ideally, about 4 inches from the upper heating element. Preheat the oven to high broil for 5-10 minutes for it to thoroughly heat up the oven.
- Place all of the charoset chutney ingredients in a saucepan over medium heat. Stir from time to time to prevent sticking. After 5-10 minutes when the apples have softened and most, if not all, of the liquid evaporates, turn off the heat and it is ready to serve.
- While the charoset chutney is cooking, work on the salmon.
- Place the salmon filet flat on an aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven on the top rack. Broil for 4-6 minutes. It is done when it is firm and flaky and there isn’t any pink in the middle. A very large & thick filet may take up to 8 minutes, where a very thin filet could only take 4 minutes.
- Plate the salmon, top with a large spoonful or two of the charoset chutney and garnish with sliced lemon and parsley.
