Ingredients
¼cupsoy sauce,low sodium, or tamari
1tbsprice vinegar
4tbspHarry & David’s apple cherry chutney,divided
1tbspgarlic,minced
½tbspginger,finely grated
1lbwild salmon fillet,cut into 4 pieces
cooking spray
Preparation
Combine the soy sauce, rice vinegar, 2 tablespoons of the apple cherry chutney, garlic, and ginger, then blend well.
Pour the marinade into a Ziploc bag. Add the salmon to the marinade, squeeze the air out of the bag, then seal.
Refrigerate for about 1 hour, turning occasionally.
Heat broiler to High. Place the salmon on a broiler pan lined with tin foil and sprayed with oil. Broil on the second rack from the top for 5 minutes on one side.
Remove from the broiler, then carefully flip the salmon over. Spoon on the apple cherry chutney, spreading evenly over the salmon.
Cook for about 4 to 5 minutes until cooked, pressing the salmon with the back of a spatula handle.
Serve warm, and enjoy!
