Salmon with Apple Fig Chutney and Jeweled Rice

Salmon with Apple Fig Chutney and Jeweled Rice dotted with pomegranate arils. Perfect for Rosh Hashanah or a dinner in fall!
Oooh ahh. I know I don’t have a lot of fish on this blog, but I don’t know why. Because I love it! If you forced me, I’d probably pick seafood over my beloved brisket. That may be shocking, but it would be a tough call. Luckily, I don’t have to pick!

But for Rosh Hashanah, I wanted to make an easy fish main. Did you know, it’s customary to eat fish heads for the New Year as a way to look ahead? It’s true! I’ll pass on the head, and go for a salmon filet instead.  This salmon is topped with an easy apples + honey inspired chutney and paired with a jeweled rice using Veetee Thai Jasmine Rice I got from my local HEB! It’s delicious (just the right kind of sticky) and easy to make (microwave 2 minutes. The end). So you can spend more time with your guests. Or more time making rugelach. Your call!

A nice dry rub with chile, cumin, cinnamon, brown sugar. All the good stuff!!

Paired with a simple sweet and savory apple fig chutney that would also be delicious over chicken. Or with a spoon.

I added walnuts to the rice for crunch, and pomegranate arils (those are the seeds, y’all) for color but also as a new fruit for the New Year. People also say there are 613 seeds in a pomegranate, just like 613 commandments. Who am I to argue?

Hi friend.

Salmon with Apple Fig Chutney and Jeweled Rice

Amy Kritzer

Salmon with Apple Fig Chutney and Jeweled Rice dotted with pomegranate arils. Perfect for Rosh Hashanah or a dinner in fall!

4.58 from 7 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Jewish

Servings 4 servings

Ingredients

  

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• For salmon and rub:
• 1 1/2 to 2- pound salmon filet the the skin on
• 1/4 cup dark brown sugar
• 1/4 teaspoon chile powder
• 1 teaspoon dried cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For apple fig chutney:
• 1 apple peeled and diced. I used granny smith.
• 4 dried figs trimmed and diced
• 1/8 teaspoon kosher salt
• 1 teaspoon honey
• 2 teaspoons lemon juice
• Pinch chile powder
• 1/2 teaspoon ground cinnamon
• Pinch of cayenne
• 1/4 cup walnuts chopped
• For rice:
• 1 package Veetee Heat + Eat Thai Jasmine Rice
• 1/4 cup pomegranate arils
• 1/2 cup walnuts chopped
• Chives for garnish

Instructions

 

• Preheat oven to 400 degrees F.
• 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.
• Roast for 12 minutes or until salmon is cooked to your desire level of doneness.
• 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.
• Heat rice in the microwave and stir in pomegranate arils and walnuts. Serve salmon immediately with rice and chutney, topped with chives.

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This post is sponsored by Veetee, but all opinions are my own. Thanks for supporting brands that support WJWE!