Nutritive Information
(Salmon with 1 Tbsp. chutney):- 235 calories,
- 12 g total fat (2 g. saturated fat),
- 11 g carbohydrate,
- 23 g protein,
- 1 g dietary fiber,
- 490 mg sodium.
Ingredients
Salmon Ingredients:- 1 tsp. black mustard seed
- 3/4 tsp. salt
- 1 tsp. ground turmeric
- 1/2 tsp. coarsely ground black peppercorns
- 1 lb. wild salmon (if wild not available, use sustainably farmed)
- 1 Tbsp. extra virgin olive oil, divided
- 1 Tbsp. lemon juice
- 10 Medjool dates, pitted
- 1/4 cup blackberries
- 2 Tbsp. freshly grated ginger
- Dash red pepper flakes
- Dash salt
- 2 Tbsp. fresh cilantro, roughly chopped
Instructions
Directions (salmon):- Toast mustard seeds in dry skillet over medium heat, moving skillet to prevent burning, for 5 minutes or until lightly toasted.
- In small bowl, place mustard seeds, salt, turmeric, and black peppercorns.
- Rub salmon skin side with ½ Tbsp. oil, and turn salmon over. Drizzle lemon juice over top, and use your fingers to spread spice rub all over the flesh side of salmon.
- Cut salmon into four equal sized filets.
- Coat skillet with remaining oil and heat over high heat. Sear salmon, flesh-side down, until flesh turns opaque about halfway up the fish, 5 to 10 minutes. Use a spatula to turn fish over.
- Continue cooking until fish is opaque throughout but still very moist, about 5 to 10 minutes.
- Serve with blackberry-date chutney and garnish with lemon wedges.
- Place dates in bowl of food processor and process until finely chopped.
- Add blackberries and ginger to food processor.
- Add 2/3 cups boiling water, or enough to make the mixture a spreadable consistency. Process until smooth.
- Add cilantro, salt and red pepper flakes. Pulse briefly.
- Store for up to 5 days in the fridge, or serve directly on the salmon.
