Regal Salmon Fresh Cuts Loin skewers with tamarillo chutney

Ingredients (Serves 2)

250g packet Regal Salmon fresh salmon loins

sea salt and freshly ground black pepper

1 garlic clove, crushed

olive oil for brushing

 

2 whole tamarillos, peeled and roughly chopped

2 tomatoes, peeled and roughly chopped

1 onion, peeled and chopped

2 apples, peeled and chopped

1 cup white wine vinegar

1 cup brown sugar

1 tablespoon each whole cloves, black peppercorns, sea salt

Serve with, watercress and capers

Method

 

 

 

Lay the salmon pieces in a shallow dish. Sprinkle with salt and pepper and crushed garlic. Drizzle with

 

 

olive oil and leave for 1 hour to chill. Thread the salmon onto soaked pieces bamboo skewers or metal

barbecue skewers.

Preheat the oven to high grill heat. Line an oven-proof dish lined with baking paper or aluminium foil.

Fish skewers on the tray, brushing with any extra oil and seasonings. Cook under the grill for 8

minutes, until the fish is opaque and the skin starts to brown and go crispy.

To make tamarillo chutney, put the tamarillos, tomatoes, onion, apples, vinegar and brown sugar in a

large heavy-based pan. Wrap the cloves and peppercorns up in a piece of muslin, tie with string and

add to the other ingredients. Bring to the boil stirring occasionally and cook till the mixture is thick,

about 1 hour. Serve fresh with the salmon or bottle in clean jars to use later.

Tamarillo chutney: