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Photo: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Active Time:15 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil½cupfinely diced red onion10ounceskumquats (see Tip), sliced and seeded2cupsdiced pineapple½cupgolden raisins¼cupwhite-wine vinegar¼cuplemon juice4tablespoonshoney, divided½teaspoonground coriander1bird’s eye chile, sliced1teaspoonground pepper, divided¾teaspoonsalt, divided2 ½poundsskin-on salmon fillet1tablespoonDijon mustard
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
½cupfinely diced red onion
10ounceskumquats (see Tip), sliced and seeded
2cupsdiced pineapple
½cupgolden raisins
¼cupwhite-wine vinegar
¼cuplemon juice
4tablespoonshoney, divided
½teaspoonground coriander
1bird’s eye chile, sliced
1teaspoonground pepper, divided
¾teaspoonsalt, divided
2 ½poundsskin-on salmon fillet
1tablespoonDijon mustard
DirectionsPosition rack in upper third of oven; preheat to 450°F.Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add kumquats, pineapple, raisins, vinegar, lemon juice, 2 tablespoons honey, coriander, chile and 1/2 teaspoon each pepper and salt. Bring to a boil. Adjust heat to maintain a simmer and cook, stirring often, until the chutney has thickened, about 15 minutes.Meanwhile, pat salmon dry and place on a rimmed baking sheet, skin-side down. Stir mustard, the remaining 2 tablespoons honey, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl and brush over the salmon. Bake until the salmon is almost done, 8 to 12 minutes, depending on thickness. Switch the broiler to high and broil until the salmon is lightly browned and flakes easily with a fork, about 3 minutes. Serve with the chutney.To make ahead:Refrigerate chutney (Step 2) for up to 4 days.Tip:Kumquats are an excellent source of vitamin C, and the edible skin—chock-full of antioxidants and fiber—makes them a nutrient superstar. They’re available all winter, but if you can’t find them, substitute with the segments of 2 large navel oranges.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Position rack in upper third of oven; preheat to 450°F.Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add kumquats, pineapple, raisins, vinegar, lemon juice, 2 tablespoons honey, coriander, chile and 1/2 teaspoon each pepper and salt. Bring to a boil. Adjust heat to maintain a simmer and cook, stirring often, until the chutney has thickened, about 15 minutes.Meanwhile, pat salmon dry and place on a rimmed baking sheet, skin-side down. Stir mustard, the remaining 2 tablespoons honey, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl and brush over the salmon. Bake until the salmon is almost done, 8 to 12 minutes, depending on thickness. Switch the broiler to high and broil until the salmon is lightly browned and flakes easily with a fork, about 3 minutes. Serve with the chutney.To make ahead:Refrigerate chutney (Step 2) for up to 4 days.Tip:Kumquats are an excellent source of vitamin C, and the edible skin—chock-full of antioxidants and fiber—makes them a nutrient superstar. They’re available all winter, but if you can’t find them, substitute with the segments of 2 large navel oranges.
Position rack in upper third of oven; preheat to 450°F.
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add kumquats, pineapple, raisins, vinegar, lemon juice, 2 tablespoons honey, coriander, chile and 1/2 teaspoon each pepper and salt. Bring to a boil. Adjust heat to maintain a simmer and cook, stirring often, until the chutney has thickened, about 15 minutes.
Meanwhile, pat salmon dry and place on a rimmed baking sheet, skin-side down. Stir mustard, the remaining 2 tablespoons honey, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl and brush over the salmon. Bake until the salmon is almost done, 8 to 12 minutes, depending on thickness. Switch the broiler to high and broil until the salmon is lightly browned and flakes easily with a fork, about 3 minutes. Serve with the chutney.
To make ahead:
Refrigerate chutney (Step 2) for up to 4 days.
Tip:
Kumquats are an excellent source of vitamin C, and the edible skin—chock-full of antioxidants and fiber—makes them a nutrient superstar. They’re available all winter, but if you can’t find them, substitute with the segments of 2 large navel oranges.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)332Calories8gFat30gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
