Title: Salmon W/spanish Onion Chutney
Categories: Fish Salmon
Yield: 1 Serving

		4 cups sliced Spanish onions
1 1/2		Cups brown sugar
		1 cup golden raisins
3/4		Cup white wine
3/4		Cup white vinegar
		2 garlic cloves
		1 tablespoon minced ginger
		Pinch curry powder
		5 whole cloves
		1 tablespoon oil

6 ounces salmon, cut into 3 thin long slices ("shingles") Salt and pepper Chopped parsley, for garnish

In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a saute pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley.

Yield: 1 serving

ESSENCE OF EMERIL SHOW #EE2142

From: Barbara O'keefe Date: 09 Jun 98

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