- (4) 15-ounce cans sliced peaches in 100% fruit juice, drained and chopped
- ½ cup white wine vinegar
- ⅔ cup light brown sugar, very firmly packed
- 1 ½ cups red onion, very finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 1 very large jalapeno pepper, seeded and very finely minced
- 2 tablespoons lime juice
- ½ cup cilantro, finely chopped
- (4) 6-8 ounce salmon fillets, skin-on
- 1 ½ tablespoons vegetable oil
- Salt and pepper
- For the chutney: In a large 3-4 quart saucepan, combine chopped peaches, vinegar, brown sugar, onion, garlic powder, pepper, salt and cumin. Bring to a boil, then cover and reduce heat to simmer. Simmer covered for 50 minutes, stirring a couple of times.
- Stir in jalapeno pepper and lime juice and simmer, uncovered, for an additional 10 minutes. Remove from heat and stir in cilantro. Serve warm or at room temperature.
- After chutney has simmered 30 minutes, remove salmon fillets from refrigerator so they can come to room temperature.
- Pat both sides of salmon fillets dry with a paper towel. Sprinkle lightly with salt and pepper.
- Heat oil in a 12-inch skillet over medium-high heat. Carefully place salmon fillets skin-side down in skillet. Cook for approximately 6 to 9 minutes or until flesh is three-fourths cooked. Using a thin, sturdy spatula, flip salmon fillets carefully and cook an additional 1 to 3 minutes, until thoroughly cooked.
- Remove fillets from skillet, place skin-side-down on serving plate, and let rest for several minutes before enjoying. Serve warm with peach chutney.
Tips & Notes
Serve each fillet with at least ¾ cup chutney. Refrigerate leftover chutney in a tightly covered container for up to five days.