Grilled Salmon with Tomato Horseradish Chutney
4 8-oz. salmon fillets
2 tomatoes, peeled, seeded, and rough chopped
2 T. shredded fresh horseradish
1/4 c. Chardonnay Wine Jelly Sauce (see recipe below)
Serve with Crispy Matchstick Potatoes (see recipe below) Grill salmon fillets. For chutney, combine chopped tomatoes, horseradish, and jelly and cook until mixture reaches a marmalade texture. Finish with a squeeze of lemon.
Jelly sauce juice of 1/2 lemon
2 oz. Chardonnay wine
5 black peppercorns
1/2 tsp. chopped shallots
1 oz. whipping cream
2 1/2 oz. unsalted butter
Combine lemon juice, wine, peppercorns, and shallots in saucepan and cook until liquid is reduced by two-thirds. Add cream and reduce until sauce is thick enough to coat the back of a spoon. Remove from heat and whip in butter. Strain and adjust seasoning with salt and pepper if necessary. Matchstick Potatoes: Peel one large baking potato and cut into matchstick-size pieces. Run cold water over the pieces to wash away as much starch as possible. Drain potatoes, pat dry, and deep-fry in 325-degree oil, stirring occasionally. Place salmon on a plate and garnish with chutney and potatoes. Pour one tablespoon sauce on the side.
From the November 1987 issue.