Cherry Chutney,Grilled Salmon

Prep: 15 Mins Cook: 20 Mins Number of Portions: 02


    For Cherry Chutney
  • Fresh Cherries (Stemilt USA) - 2 cups
  • Sugar - 4 tbsp
  • Salt - 1/2 tsp
  • Black salt - a generous pinch
  • Red chilli powder -1/2 tsp
  • Roasted Cumin - 2 tsp
  • Red Wine -1/2 cup
    For Salmon
  • Salmon Steak (2 no.) - 200gms each
  • Salt - a pinch
  • Olive Oil - 3 tbsp
  • Butter - 1 tbsp
    For Aloo Jeera Mash
  • Butter - 2 tbsp
  • Cumin - 2 tsp
  • Potato (Boiled and mashed) - 1 1/2 cups
  • Milk - 1/2 cup
  • Salt to taste
  • Mint Leaves for garnish


  • 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 remove.
  • 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.

Recipe Video