Grilled Salmon with Nectarine Chutney
Recipe provided by Jason Talbott, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Las Vegas, Nevada
Serves 4 to 6
4 to 6 filets of salmon
Olive oil
Salt and pepper to taste
8 nectarines, coarsely chopped (peaches can be substituted as well)
¼ c. white onion, finely diced
¼ c. rice wine vinegar
½ c. water
½ Tbs. lemon juice
½ Tbs. cinnamon
¾ tsp. allspice
¾ tsp. cloves
¼ tsp. cayenne pepper
½ c. sugar
½ c. chopped parsley
Sauté onions in a saucepan over medium heat until translucent. Add 1/3 of the nectarines and warm slightly. Deglaze the pan with the vinegar and lemon juice. Add water and sugar and reduce by 2/3. Chutney should be thick. Add the rest of the spices and stir to blend. Remove from heat, transfer to a large bowl and allow to cool. Add chopped parsley and remaining chopped nectarines to cooled chutney mixture and set aside.
