Recipe By : Gourmet Magazine, Apr 1996
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Eggplant -- cut into 1/2" cubes
1 sm Red bell pepper -- diced 1/2"
1 sm Onion -- diced 1/2"
1/4 c Water
2 tb Fresh lemon juice
2 tb Cider vinegar
1 ts Curry powder
1/2 ts Mustard seeds
1/4 c Light brown sugar -- +1 tb,
- firmly packed
1 tb Fresh flat-leafed parsley --
- chopped
1 tb Balsamic vinegar
2 ts Dijon mustard
1/8 ts Cayenne
4 Salmon fillet with skin (4 oz)
Haricots verts and potatoes --
- steamed, accomplement
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon
juice, and cider vinegar with curry powder, mustard seeds, and
1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or
until most of liquid is evaporated. Season mixture with salt and stir
in parsley. Cool chutney to room temperature. Chutney may be made
1 week ahead and chilled, covered.
Preheat broiler.
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining
1 tb brown sugar, and salt to taste and add salmon, turning to coat.
Arrange fish, skin side down, on rack in broiler pan and broil about
4" from heat 7 minutes, or until just cooked through. Discard skin.
Serve fish with chutney and haricots verts and potatoes.
