Believe it or not, I still had some of McQuade’s Celtic Chutney from BlakeMake’s giveaway left in my fridge. You might remember that I was chosen as a special recipient of this chutney, and that I previously used it to make some delicious turkey burgers with brie cheese. Since this stuff is just so freaking delicious, I wanted to make sure I had another perfect use for it, so it didn’t go to waste. Inspiration this week came in the form of salmon. Yup, that’s right! Salmon pairs quite well with sweet and spicy flavors (think maple-dijon-glazed) so I thought this would be a great way to take that up a notch.
To round out the flavors, I added fresh rosemary and crumbled goat cheese. On the side, we enjoyed grilled rounds of butternut squash. All together, the savory rosemary, sweet pumpkin, and rich dried fruit flavors reminded me of none other than Thanksgiving. Here’s to fall food, making its way little by little into my summer routine, and another great meal with fig and ginger chutney.
2 salmon filets, about 6oz each
2 tsp minced fresh rosemary
1/4 cup of McQuade’s Celtic Chutney, Fig and Ginger flavor
2-3 tbsp crumbled goat cheese
Preheat oven to 375F. Place salmon filets in a baking dish coated with nonstick cooking spray. Season with freshly ground salt and pepper, and rub 1 tsp rosemary into each piece. Top each with 2tbsp of chutney. Bake for about 20 minutes, until cooked through, sprinkling the cheese on for the last 5 minutes or so.