Spiced Salmon & Cranberry Chutney with Parsnip, Sweet Potato & Clementine Sauté

Spiced Salmon & Cranberry Chutney

with Parsnip, Sweet Potato & Clementine Sauté

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

A nod to traditions past and present, this dish features some of our favorite Thanksgiving ingredients. Fresh cranberry chutney, sweet potato and parsnip accompany seared salmon fillets rubbed with warming spices: nutmeg, cardamom, coriander and ground fennel seed. Salmon is an ideal partner for these autumnal flavors—in fact, seafood was present at the first Thanksgiving. Citrusy clementine adds delightful dimension to this hearty meal.

A nod to traditions past and present, this dish features some of our favorite Thanksgiving ingredients. Fresh cranberry chutney, sweet potato and parsnip accompany seared salmon fillets rubbed with warming spices: nutmeg, cardamom, coriander and ground fennel seed. Salmon is an ideal partner for these autumnal flavors—in fact, seafood was present at the first Thanksgiving. Citrusy clementine adds delightful dimension to this hearty meal.

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Spiced Salmon & Cranberry Chutney with Parsnip, Sweet Potato & Clementine Sauté
Title
  • 2 Skin-On Salmon Fillets
  • 1 Clementine
  • 1 Sweet Potato
  • 1 Parsnip
  • 1 Red Onion
  • 1 bunch Mint
  • 2 Tbsps Sugar
  • ½ cup Fresh Cranberries
  • 2 tsps Cranberry Chutney Spice Blend (Ground Fennel Seed, Ground Coriander, Ground Cardamom & Ground Nutmeg)
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the orange rind of the clementine, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Peel and small dice the clementine; remove and discard any seeds. Peel the sweet potato and parsnip; halve both lengthwise, then cut crosswise into ¼-inch-thick pieces. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the mint leaves off the stems; discard the stems.

Make the cranberry chutney:
2 Make the cranberry chutney:

In a small pot, combine the cranberries, sugar, clementine zest, half the spice blend and 2 tablespoons of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 2 to 4 minutes, or until thickened and the cranberries have softened; remove from heat. Season with salt and pepper to taste.

Start the vegetables:
3 Start the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip and sweet potato in a single layer; season with salt and pepper. Cook, flipping occasionally, 8 to 10 minutes, or until browned and tender.

Finish the vegetables:
4 Finish the vegetables:

Add the onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened. Turn off the heat. Add the clementine; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet with the remaining spice blend. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, skin sides down. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished vegetables and cooked salmon fillets between 2 dishes. Garnish with the cranberry chutney and mint. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Using a peeler, remove the orange rind of the clementine, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Peel and small dice the clementine; remove and discard any seeds. Peel the sweet potato and parsnip; halve both lengthwise, then cut crosswise into ¼-inch-thick pieces. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the mint leaves off the stems; discard the stems.

2 Make the cranberry chutney:

In a small pot, combine the cranberries, sugar, clementine zest, half the spice blend and 2 tablespoons of water. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 2 to 4 minutes, or until thickened and the cranberries have softened; remove from heat. Season with salt and pepper to taste.

3 Start the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip and sweet potato in a single layer; season with salt and pepper. Cook, flipping occasionally, 8 to 10 minutes, or until browned and tender.

4 Finish the vegetables:

Add the onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened. Turn off the heat. Add the clementine; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Finish the vegetables:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet with the remaining spice blend. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, skin sides down. Cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:

Divide the finished vegetables and cooked salmon fillets between 2 dishes. Garnish with the cranberry chutney and mint. Enjoy!

Plate your dish: