Name: Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
Yield: Serves 6
Ingredients: Safflower oil or canola oil, for oiling the grill; 1 russet potato, halved, for rubbing on the grill; One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds); Juice of 1 orange; 2 tablespoons olive oil; 6 fresh basil leaves; 3 or 4 sprigs fresh dill; Salt and freshly ground black pepper to taste; 2 cups Fresh Tomato-Orange Chutney (recipe follows); Fresh herb leaves, for garnish; 1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half; 1/2 pint red grape tomatoes or cherry tomatoes, cut in half; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 large navel oranges; 4 scallions, trimmed and minced; 2 tablespoons peeled, grated fresh ginger; Grated zest and juice of 1 lemon; 1 jalapeño, seeded and minced; 1/2 teaspoon mustard seeds; 1/2 teaspoon fennel seeds; 1 teaspoon cracked mixed peppercorns; 5 or 6 fresh basil leaves, cut into very thin strips (chiffonade); Salt and freshly ground black pepper to taste

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Herb-Grilled Salmon with Fresh Tomato-Orange ChutneyCookbook cover image courtesy of Random House

Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.

Recipe notes

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