Salmon with Tomato Chutney Sauce

Posted by Emily Wiley on 10/13, 2010 at 02:53 PM

Salmon with Tomato Chutney Sauce

Tomato Chutney. Photo Credit Tait Farm.

Now that the local salmon fishermen (and women) have returned to central Pennsylvania from their summer fishing expeditions in Alaska, there is wild-caught, fresh-frozen salmon available at area farmers markets and natural food stores. Tait Farms offers this recipe for a simple and tasty dinner. The sauce is also excellent on meatballs, meatloaf, pork chops, and baked chicken.


1 jar of Tait Farm Tomato Chutney Juice
Grated rind of one small orange (organic if possible)
2 tablespoons soy sauce (tamari is recommended)
2 tablespoons olive oil
Side of wild-caught salmon (or 4-6 portions)


Place the salmon in an oiled glass-baking dish, skin side down, about 1 1/2 inches apart. Score the fish by slicing partway through the flesh on the diagonal. Reverse the angle and slice again to create a diamond pattern on the fish.

Combine all other ingredients and pour over the fish. Bake in a 350 degree oven for 20 minutes, or until the fish is almost cooked through. Beware that this fish can quickly dry out. The salmon can also be grilled in a pan outside for the same amount of time.

Slide the salmon onto a platter over a bed of rice, or place portions on the rice and pour the sauce over the top.

Tags: recipe | fall | fish |

{name} Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple


Posted by .(JavaScript must be enabled to view this email address)
10/19 at 12:56 PM

Wild for Salmon travels to Bristol Bay, Alaska, each year for the open sockeye salmon season in June and July.  This year they shipped almost a quarter million pounds of the succulent sockeye back home to central PA where Steve and Jenn Kurian sell at local farmers markets and select retail outlets.  Visit them at

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