Salmon with spanish chutney

1 servings

Ingredients

Quantity Ingredient
4.00 cup sliced spanish onions
1½ cup brown sugar
1.00 cup golden raisins
¾ cup white wine
¾ cup white vinegar
2.00 garlic cloves
1.00 tablespoon minced ginger
1.00 pinch curry powder
5.00 whole cloves
1.00 tablespoon oil
6.00 ounce salmon; cut into 3 thin long
1 ; slices (shingles)
1 salt; to taste
1 freshly-ground black pepper; to taste
1 chopped parsley; for garnish

Directions

In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked.

Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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