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CHILI-RUBBED SALMON WITH PEACH-BLACKBERRY CHUTNEY

SERVINGS 4

INGREDIENTS

FOR THE CHUTNEY

  • 1 tbsp 15 ml olive oil
  • 4 peaches peeled and coarsely
  • chopped
  • 2 tbsp 30 ml red wine vinegar
  • Pinch of salt
  • ½ cup 74 g blackberries
  • 1 tbsp 2 g fresh thyme

FOR THE SALMON

  • 1 wild-caught salmon filet (about
  • 1½ lbs [680 g])
  • 2 tbsp 30 ml olive oil
  • 1 tbsp 15 g coconut sugar
  • 1 clove garlic minced
  • 2 tsp 4 g paprika
  • 2 tsp 4 g chili powder
  • ¼ tsp black pepper
  • ½ tsp sea salt
  • 2 scallions thinly sliced, for garnish

INSTRUCTIONS

  1. To make the chutney: Place the olive oil, peaches and vinegar in a saucepan over medium heat. Cook, stirring frequently, for 10 to 12 minutes, or until the peaches are syrupy. Remove from the heat and stir in the salt, blackberries and thyme. Set aside.
  2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. To make the salmon: Place the salmon skin side down on the baking sheet and drizzle with olive oil.
  4. In a small bowl, stir together the coconut sugar, garlic, paprika, chili powder, pepper and salt. Rub the spice mixture evenly over the salmon.
  5. Bake for 20 to 22 minutes, until the salmon begins to flake.
  6. Top with peach chutney and sliced scallions.

RECIPE NOTES

A large piece of salmon will require a longer cooking time and perhaps
a lower temperature to avoid drying out. If I’m cooking a filet larger
than 2 pounds (907 g), I bake it at 350°F (176°C) for 25 to 30 minutes.
Individual salmon pieces cook better at 400°F (204°C) for 15 minutes.