Ingredients
Tomato Chutney (recipe below)
6 seven ounce salmon filets (skin and pin bones removed-your fishmonger can do this for you.)
1 pound arugula; picked over, washed and drained well
2 Tablespoons extra virgin olive oil
grated peel of 1 orange
¼ cup finely sliced fresh basil leaves
Sea salt and fresh ground pepper
1 cup crumbled feta cheese
Chutney:
1 small red onion; peeled, rinsed and sliced (top to bottom-in strips)
1/2 inch piece of fresh ginger; peeled and minced
1 Tablespoon olive oil (from sun dried tomato jar)
½ cup sun dried tomatoes, sliced
2 Tablespoons Balsamic vinegar
2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon ground allspice
dash cayenne pepper or to taste
3-4 medium tomatoes; peeled, seeded and diced
Preparation
♦ Make chutney: sauté sliced onion and minced ginger in olive oil over medium low heat for 5-7 minutes. Adjust heat to low and add next 6 ingredients, stirring well to combine. Simmer for 15-20 minutes, stirring occasionally. Stir in diced tomatoes and simmer until most of liquid is evaporated, 12-15 minutes more. Keep warm. [may be made up to one day ahead-cover and refrigerate.]
♦ To roast salmon: 30 minutes before serving, preheat oven to 450o Place salmon on baking sheets or in roasting pans coated with non-stick spray (space so sides of filets are not touching each other.) Roast salmon for 15-18 minutes on top shelf of oven.
♦While salmon is roasting, heat a large pot over medium high heat. Add oil and heat briefly. Add arugula and stir occasionally just until wilted, 2-3 minutes. Remove from heat and sprinkle with basil, orange peel, salt & pepper to taste.
♦ To serve, divide arugula among 6 plates. Top arugula with salmon filets, divide the chutney among the 6 salmon filets and top each with feta.
