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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!
4.75 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine Jewish
Servings 4 servings


  • 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


  • 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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