For cherry chutney:
Remove the stem, slit the cherry from centre into two halves. Pit the cherries and place them on
a pan. Add sugar, salt, black salt, red chilli powder and roasted cumin to the pan. Cook it on
medium flame till the time sugar melts. Increase the flame and add red wine. Cook till wine
thickens and immediately remove from heat. Remember not to mash the cherries completely.
For Grilled Salmon:
Heat a pan on high flame. Add olive oil. Lightly season salmon and place it skin side down on
the hot pan. Gently press it and hold it for a minute. Add butter, let it brown. and using a spoon
pour the butter over salmon. Cook for another two minutes and flip. Cook for three minutes and
For Aaloo Jeera Mash:
Heat a pan. Melt butter and add cumin. Once it crackles, add milk. Get it to a boil and add boiled
& mashed potatoes. Season with salt, toss and remove.
Take a generous scoop of aaloo jeera mash and place it in the centre of the plate. Neatly
arrange the grilled salmon on top the mash. Place the cherry chutney on top of the salmon and
drizzle the juices on the side.