This simple salmon recipe is easy and delicious – perfect for a weeknight family meal or elegant enough to scale up for a larger crowd if you want to host a dinner party.
Just a few weeks ago I had this at a dinner party hosted by my friend Sandy who blogs at The Reluctant Entertainer during my trip to Harry and David in southern Oregon. The Autumn weather in southern Oregon couldn't have been more perfect and we dined al fresco in her beautiful backyard on chalkboard paper lined tables with pears for centerpieces.
Harry and David hosted a Blogger Event with 16 Bloggers including myself to tour their orchards and give us an experience we will never forget. Pictured above from left to right is Robyn, Amanda, Cassie, Helen Jane, Shelly, Ali, Paul, Judy, Lindsay, Angie, Melissa, me and missing from this photo is Sandy, who took the picture. Anyone who meets Sandy feels instantly connected to her – she's an incredible entertainer and really knows hot to make you feel welcome. I love her blog because her entertaining advice is practical, she believes in creating moments where people can connect and feel relaxed rather than stressing over perfection (I love that!).
Prior to my visit to Oregon, I was very familiar with Harry and David's fabulous fruit and gift baskets, and have also shopped in their gourmet stores many times here in Long Island. But attending the Harry and David tour, I learned they are not just fruit baskets, they are so much more and I think I left a small piece of my heart in Southern Oregon.
Southern Oregon has the perfect landscape and climate for producing the best pears and produce. It's also home to some of the finest cheese and great wine. Harry and David doesn't just grow there own fruit (which are non-GMO btw), all their cakes, pastries, chocolates, cookies, Moose Munch and more all made on premises and they work directly with local wineries and cheese makers to offer the best Oregon wines, finest cheese such as award winning Rogue Creamery in their baskets.
Their fruit is harvested and kept in cold storage until ready to ship so that every basket delivered to your door step is perfect. And, we even got to make and package our own gift baskets, although I learned quickly that I was not cut out for making this a career as I took about 40 minutes to pack ONE basket!
|Picture above, me and Helen Jane.|
If you ever visit Southern Oregon, you can go on a Harry and David tour and tour their kitchens. We all stayed at the charming Winchester Inn in Ashland. I loved sitting in that nook staring out the window...
They had the most comfortable beds, and served some of the best breakfasts I've ever tasted – and I'm not even a breakfast person! Example, these poached eggs over a souffle with an arugula salad and berry vinaigrette – to die for!
|Lunch at Penny and Lulu's catered by Fresco.|
|Pictured above is Julie and I with Penny and Lulu|
Everlasting memories were made in those short few days and Oh how I miss those stunning mountain views and old and new friends...
And btw, my daughter Madison loved the pink fish as she called it! You can purchase the Harry & David’s Apple Cherry Chutney online or use any type of chutney available to you, even a little marmalade would work.
Broiled Wild Salmon with Harry & David’s Apple Cherry Chutney
Adapted from The Reluctant Entertainer
Servings: 4 • Size: 1 piece salmon • Old Points: 5 pts • Points+: 5 pts
Calories: 220 • Fat: 5 g • Protein: 30 g • Carb: 13 g • Fiber: 0 g • Sugar: 11 g
Sodium: 242 mg* • Cholesterol: 76 mg
- 1/4 cup low sodium soy sauce (or Tamari for gluten-free)*
- 1 tablespoon rice vinegar
- 2 tbsp Harry & David’s Apple Cherry Chutney
- 1 tablespoon minced garlic
- 1/2 tablespoons ginger, finely grated
- 1 lb wild salmon fillet, cut into 4 pieces
- 3 tbsp Harry & David’s Apple Cherry Chutney
- cooking spray
Combine (5) marinade ingredients and blend well. Pour the marinade into a Ziploc bag. Add the salmon to the marinade, squeeze the air out of the bag and seal. Refrigerate for about 1 hour, turning occasionally.
Heat broiler to high. Place salmon on a broiler pan lined with tin foil and sprayed with oil and broil on the second rack from the top for 5 minutes on one side.
Remove from the broiler, carefully flip the salmon over. Spoon on the apple cherry chutney, spreading evenly over the salmon.
Cook another 4-5 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess). Serve immediately.
*Calculated with half marinade since most gets tossed.