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 String's Potato Scaled Salmon With Fruit Chutney Recipe
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String's Potato Scaled Salmon With Fruit Chutney 

4 Alaskan salmon fillets

4 Idaho potatoes

4 ounces butter

1/8 cup mixed herbs, such as tarragon and parsley

Salt and pepper to taste

Slice potato paper-thin, lay out flat on a sheet pan and place in a hot oven (400 degrees) for 4 to 5 minutes. Season salmon with herbs and salt and pepper.

Gently wrap potato slices around salmon until fully wrapped.

Place butter in hot pan and melt. Place potato-wrapped salmon on pan (skin side up), and cook for 2 to 3 minutes until crispy.

Flip salmon onto the other side and place in oven at 400 degrees for about 4 to 5 minutes or until fish is cooked through.

Fruit Chutney:

Sweat 3/4 cup yellow onions in 1/4 cup butter covered on low heat.

When onions are opaque, add 1/4 cup balsamic vinegar and reduce slightly. Add 1/2 diced cantaloupe, 1/2 honeydew diced and 1 1/2 cups strawberries, quartered, stir well.

Add 1/2 cup pineapple, diced; 1/4 cup sugar; 1 bay leaf; 1/4 cup red wine vinegar; and 1/4 cup cinnamon.

Cook for about 1 hour or until fruit is soft. Remove bay leaf before serving. Serve chutney with salmon.

Serves 4

- Amy Vitale, Strings restaurant

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