TWA (24): Salmon and Asparagus with Applesauce and Caper Chutney

TWA (24): Salmon and Asparagus with Applesauce and Caper Chutney

We didn’t eat out often during our travels, but our meals were all memorable. This fish dish was so delectable that I tried to replicate it once we got home.

Dinner at the Red Fish Blue Fish in Pensacola, Florida

It met with approval. Gerlinde said it was the best salmon she’s had in almost forever, and Alan said I could serve it anytime, so I’ll pass my recipe along to you.

Salmon with Asparagus and Capers
(We made enough to serve 8)

Per person, prepare and serve:

4-6 oz. scoop of cooked Jasmine rice (according to directions on package; season with salt)
4-8 stalks of steamed asparagus
4-6 oz. serving of cooked salmon ( I broiled it, but grilling is also great. They served grouper at the restaurant, but it was $26 a pound at the store when I went shopping, so I bought salmon for so much less! I think any meaty fish would be just fine, although a thinner fish will cook faster.)
4 oz of Applesauce and Caper Chutney (recipe to follow)

To prepare the salmon:
Place skin-side down on a baking sheet, brush with lemon juice and Italian dressing, then sprinkle with pepper and salt. Cover with aluminum foil to keep it from drying out, and place it on the middle shelf of the oven set and preheated to “Broil” for 5 minutes. Remove the foil and broil on the top shelf under the broiler until the top of the fish starts to blacken.


Applesauce and Caper Chutney
(This makes enough for 8 servings)

1 small onion, chopped and sauteed in butter and salt until tender, then add:
1 cup apple sauce
2 tablespoons minced garlic
2 tablespoons honey
2 tablespoons mustard (your favorite)
6 oz capers
1 tablespoon balsamic vinegar

Cook until heated through.



To assemble: place a scoop of steamed rice on the middle of the plate, add several spears of steamed asparagus, and top with a serving of broiled salmon.

Ladle on about a half a cup of hot applesauce chutney.

It’s almost a meal-in-one, but I served it with a little coleslaw, some slices of mango, fresh bread, and butter. If you try it, I hope you like it as much as we did!

Delight thyself in the Lord; and I will cause thee to ride upon the high places of the earth, and feed thee with the heritage of Jacob thy father: for the mouth of the Lord hath spoken it” (Isaiah 58:13-14).

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