Pan Seared Skillet Salmon
Healthy salmon gets a flavorful addition from easy-to-make peach chutney.
  • Makes: 4 salmon fillets and 5 ½ cups chutney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home

Ingredients

Chutney

  • (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

Salmon

  • (4) 6-8 ounce salmon fillets, skin-on
  • 1 ½ tablespoons vegetable oil
  • Salt and pepper
See Also:  Sorghum Ice Cream

Instructions

  1. 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.
  2. 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.
  3. After chutney has simmered 30 minutes, remove salmon fillets from refrigerator so they can come to room temperature.
  4. Pat both sides of salmon fillets dry with a paper towel. Sprinkle lightly with salt and pepper.
  5. 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.
  6. 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.