Salmon With Spanish Chutney

Recipe Ingredients

4 cups	250g / 8.8oz	Sliced Spanish onions
1 1/2 cups	240g / 8.5oz	Brown sugar
1 cup	160g / 5.6oz	Golden raisins
3/4 cup	177ml	White wine
3/4 cup	177ml	White vinegar
2		Garlic cloves
1 tablespoon	15ml	Minced ginger
1		Curry powder
5		Whole cloves
1 tablespoon	15ml	Oil
6 oz	170g	Salmon - cut into 3 thin long slices ("shingles")
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped parsley - for garnish

Recipe Instructions

In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour.

Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley.

This recipe yields 1 serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2142 broadcast 08-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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