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
- Sesame oil
- 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.