Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Main Course
Cuisine: American
Servings: 8Servings
Calories: 492kcal
Author: Gluten Free & More
Ingredients
1medium fennel bulb with fronds
½cup plus 1 tablespoon gluten-free sweet and tangy saucesuch as San-J, divided use
1cupgranulated sugar
¾cupwater
12ouncesfresh whole cranberriesor frozen, thawed
¾cuproasted and salted pistachioscoarsely chopped, divided use
Gluten-free nonstick cooking spray
13½-poundsalmon fillet1-inch thick, skin-on
1tablespoonextra-virgin olive oil
1teaspoonkosher or fine sea salt
½teaspoonfreshly ground black pepper
Fresh parsley for garnishoptional
Instructions
Cut off the fronds from the fennel bulb and save for garnish. Dice the fennel bulb.
Combine the fennel with ½ cup sweet and tangy sauce, sugar, and water in a deep saucepan. Bring to a boil and let cook for 5 minutes, stirring occasionally. Add the cranberries and cook until the cranberries start to pop and the sauce thickens, about 10 minutes. Let cool for a few minutes, then stir in ½ cup pistachios.
Position the top rack of the oven 6 inches from the broiler and preheat the broiler to high.
Place a piece of foil on a rimmed baking sheet and spray with cooking spray. Lay the salmon on the foil, skin side down. Brush with olive oil and sprinkle with salt and pepper. Broil the salmon for 7 minutes. Brush with the remaining 1 tablespoon sweet and tangy sauce and return to the broiler for another 2 minutes or until the top is browned and the salmon just barely starts to flake. Remove from the oven and let sit for 5 minutes.
Transfer the salmon to a serving platter and garnish with the reserved fennel fronds and parsley, if desired. Spoon the cranberry chutney on top and sprinkle with the remaining ¼ cup pistachios.