What Makes It Special: Chutney is one of my favorite condiments, the combination of sweet and sour, spicy and savory.
A good chutney will bring out exotic flavors when served with chicken, or pork, or just cheese and crackers. Yum!
The Playlist: Here’s a playlist for your listening pleasure while you read on and/or while you cook this delightful recipe.
I find that everything goes better with a soundtrack, don’t you agree?
Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount.
Click on the photos to enlarge them and read the captions.
Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!
|Print The Recipe- Maple Bourbon Glazed Salmon with Cranberry Chutney|
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Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest
For the Salmon
- 1 lb. salmon cut into 3 or 4 pieces
- 2 tablespoons olive oil
- ¾ cup pure maple syrup
- 5 tablespoons bourbon
- ¼ cup soy sauce
- 1¼ cup orange juice
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
For the Chutney
- 2 cups fresh cranberries
- 1 cup chopped apples
- ¼ cup apple cider vinegar
- ½ to ¾ cup brown sugar or to taste
- 2 tablespoons freshly grated orange zest
- 1 tablespoon grated fresh ginger
- 1 small cinnamon stick
- 1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste
For the Potatoes
- 2 pounds baby red potatoes, each 1½ to 2 inches in diameter
- 1 ½ tablespoons extra-virgin olive oil
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh rosemary, chopped
- Preheat an oven to 350°.
- Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
- Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
- Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
- In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
- Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
- While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
- Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
- Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
- Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
- To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.