Salmon with Apple Fig Chutney and Jeweled Rice
Recipe type: Main
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Salmon with Apple Fig Chutney and Jeweled Rice dotted with pomegranate arils. Perfect for Rosh Hashanah or a dinner in fall!
  • For salmon and rub:
  • 1½ to 2-pound salmon filet, the the skin on
  • ¼ cup dark brown sugar
  • ¼ teaspoon chile powder
  • 1 teaspoon dried cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For apple fig chutney:
  • 1 apple, peeled and diced. I used granny smith.
  • 4 dried figs, trimmed and diced
  • ⅛ teaspoon kosher salt
  • 1 teaspoon honey
  • 2 teaspoons lemon juice
  • Pinch chile powder
  • ½ teaspoon ground cinnamon
  • Pinch of cayenne
  • ¼ cup walnuts, chopped
  • For rice:
  • 1 package Veetee Heat + Eat Thai Jasmine Rice
  • ¼ cup pomegranate arils
  • ½ cup walnuts, chopped
  • Chives for garnish
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together salmon rub ingredients. Place fish skin-side down on a foil lined baking sheet. Rub the dry rub all over the salmon.
  3. Roast for 12 minutes or until salmon is cooked to your desire level of doneness.
  4. While the salmon is roasting, make the chutney. Sauté apple and figs with salt in a medium saucepan until they just start to get tender, about 3 minutes. Then add honey, lemon juice, chile powder, cinnamon and cayenne, and continue cooking until very tender but not mushy, about 3-5 minutes. Stir in walnuts and set aside.
  5. Heat rice in the microwave and stir in pomegranate arils and walnuts. Serve salmon immediately with rice and chutney, topped with chives.
Recipe by What Jew Wanna Eat at