A Pescatarian Holiday – Spiced Salmon & Cranberry Chutney

Ingredients

• 2 Skin-On Salmon Filets
• 1 Clementine
• 1 Sweet Potato
• 1 Parsnip
• 1 Small Red Onion
• 1 Bunch of Mint
• 2 Tablespoons Sugar
• 1/2 Cup Fresh Cranberries
• 2 Teaspoons Spice Blend – Fennel Seed, Coriander, Cardamom, & Nutmeg
• Salt & Pepper
  

Directions

1. Prepare the ingredients

• Clementines – Zest 2 Teaspoons of the rind. Peel and small dice the clementine (remove seeds)
• Sweet Potato – Peel, halve lengthwise, then cut crosswise into 1/4 inch thick pieces
• Parsnip – Peel, halve lengthwise, then cut crosswise into 1/4 inch thick pieces
• Onion – Peel and cut into 1 inch wide wedges

Mint – Pick off stems2. Cranberry Chutney – In a small pot, combine the cranberries, sugar, clementine zest, 1/2 the spice blend, and 2 tablespoons of water. Heat to boiling on high. Once boiing, reduce the heat to medium high. Simmer, stirring occasionally, 2 to 4 minutes, or until thickened and the cranberries have softened; remove from heat. Season with salt and pepper to taste.  3. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip and sweet potato in a single layer; season with salt and pepper. Cook, flipping occasionally, 8-10 minutes, or until browned and tender.4. Add the onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened. Turn off the heat. Add the clementine; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place. Wipe out the plan to use for the salmon. 5. Pat the salmon fillets dry with paper towel and season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet with the remaining spice blend. Using the previous pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, skin sides down. Cook 2 to 4 minutes per side, or until browned and cooked all the way through. 6. Plate your dish. Divide vegetables and cooked salmon fillets between 2 dishes. Garnish with the cranberry chutney and mint. 7. Enjoy!