Organize Your Life, Not Your Stuff

 Salmon with Sweet & Tangy Pineapple Chutney:

Posted by Holly Nelson on Friday, May 20, 2011 Under: Tummy Yummy Recipe of the Week
* Inspired by Tosca Reno's recipe*

1.Salt and pepper salmon and cook in a skillet with evoo. Flip, cooking for about 6 minutes total

pineapple tidbits with juice
1 red pepper, diced
1/4 red onion, diced
1 jalapeno, seeded, minced
1/2 tbsp roasted garlic
1 tsp ginger
1 TBSP apple cider vinegar
salt, pepper
1 tsp arrowroot

1. Zest orange into saucepan.
2. Peel orange and cut in between membranes, chop orange segments.

3. Add all the ingredients except for arrowroot.
4.Bring to a boil , then reduce heat until soft and flavorful. Stir occasionally, about 20 minutes.
5. In a small bowl, mix arrowroot and 1tsp water. Stir into chutney.
6.Increase heat to simmer and thicken. Remove, then set aside to cool a little.

* Makes a great chutney for any type of meat

 Serve over salmon