Wild King Salmon & Chukar Cherry Chutney on Crostini

with Orange Aioli

Wild King Salmon & Chukar Cherry Chutney on Crostini

Salmon

Ingredients:

8 oz Wild King salmon fillet, skinned and pin bone out and cut at an angle into ¾ oz portions
olive oil
salt and pepper
1 ½ Tbsp chopped fresh thyme

Instructions:

Heat a medium sauté pan over medium high heat. Lightly oil and season the salmon pieces with salt, pepper and fresh thyme. Add enough oil to coat the bottom of the pan, and then carefully add the pieces of salmon. Cook each side about 1-1 ½ minutes until lightly browned. Remove from the salmon from the pan, and continue until all the salmon is cooked.

Lay the crostini out and spread with 2 tsp of the orange aioli, top with a piece of the salmon, and top with some of the cherry salsa.

Cherry Salsa

Ingredients:

¾ cup dried Chukar Dried Cherry Medley
¼ cup Chateau Ste. Michelle Merlot
2 Tbsp finely chopped red onion
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh oregano
1 Tbsp fruit vinegar, preferably cherry
1 Tbsp honey
½ tsp ground cumin
salt and pepper to taste

Instructions:

Place the dried cherries and Chateau Ste. Michelle Merlot in a small saucepan. Bring to a boil and then reduce the heat and simmer, stirring occasionally until the liquid is almost gone. Remove from the heat and cool. Coarse chop the cherries and place in a small bowl. Add the chopped red onion, vinegar, honey, and cumin. Mix well, then add salt and pepper to taste. Adjust the sweetness, depending on how tart the cherries are. Add the chopped, fresh herbs and mix well. Set aside until ready to use. May be made up to a week in advance, but add the herbs just before using.

Orange Aioli

Ingredients:

½ cup mayonnaise
1 tsp Dijon mustard
2 tsp grated orange zest
1/3 cup orange juice-reduced to a syrup
salt and pepper to taste

Instructions:

Place the mayonnaise, mustard, orange zest, and reduced orange juice in a small bowl and whisk together. Season with salt and pepper to taste. Refrigerate until ready to set up the appetizer.

Crostini

Ingredients:

1 baguette
Extra virgin olive oil
Sea salt

Instructions:

Preheat oven to 350°F. Slice the baguette on the diagonal into ¼ inch slices. Place the bread slices in a large bowl, drizzle with extra virgin olive oil to lightly coat and sprinkle with sea salt. Arrange the bread on 2 baking sheets in a single layer and place in the oven. Bake until golden brown. Remove from the oven and cool. Store the crostini in an airtight container for up to 2 weeks.

Wine Pairings