POACHED SALMON with Muirhead Tangy Cherry Chutney

  • 1 cup dry white wine
  • 1 cup water
  • 1 tsp black peppercorns
  • 1 scallion, thin slice
  • ½ tsp sea salt
  • 2 salmon fillets
  • ¼ cup of Muirhead Tangy Cherry Chutney

Simmer first 5 ingredients in large skillet for several minutes over medium-low heat. Place fillets in skillet, cover, and gently simmer until fish is opaque in the center, about 8 minutes. Transfer to serving plate and top with Muirhead Apple Pomegranate Chutney.

Muirhead - 2017

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