Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low sodium soy sauce (or Tamari for gluten-free*)
  • 1 tablespoon rice vinegar
  • 2 tbsp Harry & David’s Apple Cherry Chutney
  • 1 tablespoon minced garlic
  • 1/2 tablespoons ginger (finely grated)
  • 1 lb wild salmon fillet (cut into 4 pieces)
  • 2 tbsp Harry & David’s Apple Cherry Chutney
  • cooking spray

Instruction

  • Combine the first 5 ingredients for the marinade and blend well.
  • Pour the marinade into a Ziploc bag. Add the salmon to the marinade, squeeze the air out of the bag and seal.
  • Refrigerate for about 1 hour, turning occasionally.
  • Heat broiler to high.
  • Place salmon on a broiler pan lined with tin foil and sprayed with oil and broil on the second rack from the top for 5 minutes on one side.
  • Remove from the broiler, carefully flip the salmon over.
  • Spoon on the apple cherry chutney, spreading evenly over the salmon.
  • Cook another 4-5 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess).
  • Serve immediately.