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!
Ingredients
- 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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