Sesame Seared Salmon with Raspberry Quince Onion Chutney
1 yellow onion, chopped
1 tablespoon olive oil
1 tablespoon Stonewall Kitchen Spice Rub for Seafood & Veggie
6 ounces (1/2 cup) Stonewall Kitchen Raspberry Jam
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
2 tablespoons each black and white sesame seeds mixed together
6-8 ounces Salmon fillets
To make chutney:
Sauté onion with oil in saucepan. Add spice mix and continue cooking until onion is soft.
Add jam, turn heat to low so as not to burn jam.
When melted, add vinegar, turn heat up a bit to caramelize a little.
Chill. Chutney will keep for weeks in the refrigerator.
Rub sesame oil on top of salmon fillets.
Shake sesame seeds onto fish.
Heat small amount of sesame oil (to just film the pan) in skillet. When good and hot, but not smoking, add salmon face down. Sear for 3-5 minutes. Turn over, cook 3-5 minutes more. Remove from skillet.
Spoon or brush chutney over salmon.
Serve with mixed mesculun greens and wakame soy vinaigrette and steamed basmati rice.