Featuring our Apple Fennel Chutney

serves 4

What you will need:
1. 1 lb fresh Salmon - cut into 4 portions
2. 1 jar Oregon Growers and Shippers Apple Fennel Chutney
3. 1 lb small new potatoes
4. 1 bag of pre-washed spinach
5. 2 Tbls butter
6. 1 tsp. whole fennel seeds (optional)
7. ½ c Pinot Gris or Chardonay - buy a decent bottle and drink the rest with dinner!
8. 2 Tbls olive oil
9. salt and pepper.
10. 2 oven proof sauté pans


What to do:
• Get out 2 oven proof sauté pans and preheat your oven to 375 degrees.
• Cut the potatoes into ½ inch pieces. Meanwhile heat one of the pans on the stove until medium hot.
• Add 1 tbls of butter and olive oil (adding a bit of olive oil to butter helps prevent it from burning) and cut potatoes, toss, season with salt and fresh ground pepper and pop in the oven to cook for 20 min.
• While the spuds are cooking get ready to cook your salmon. You will need the other pan, the fish, a bit more salt & pepper, wine the Apple Fennel Chutney. You can start cooking the fish when the potatoes are almost done -say after 15 min.
• Heat the pan to medium hot.
• Sprinkle the fish with salt, pepper and fennel seeds.
• Add 1 Tbls olive oil to pan and place the salmon gently in the pan.
• Now just let the salmon sear in the pan for 30-40 seconds - don’t try to move the fish.
• Pop it in the oven to finish cooking about 4-5 min. While the salmon is cooking away we can finish the potatoes.
• Remove them from the oven and simply toss in a few handfuls of spinach. Toss the spinach with the hot spuds to wilt - place 4 equal portions on 4 warm plates.
• Remove the salmon from the oven, and with a spatula place each piece on top of the spinach and potatoes with the golden brow side up.
• Now here is the fun part a 30 second delicious sauce. Drain the excess fat from salmon the pan.
• Place it on medium high heat - add ½ wine and stir for 10 seconds - add 2 heaping tablespoons of Apple Fennel Chutney to the pan - stir 10 seconds.
• Remove from heat. Add remaining 1 tsp. of butter stir 10 seconds more and simply pour over fish. You have just made an incredible pan sauce in 30 seconds!