Trying out something new for me. It worked. It worked very well.
Trying something new here - a tomato rhubarb chutney. Of course there's the rhubarb, and the heirloom tomatoes - the one on the left might be Aunt Somebody's German Green, nut sure about the other one. And some red onion, garlic and ginger root.
The supporting cast includes brown sugar, red wine vinegar, cinnamon, cumin seeds and a black coriander pod. Can you figure out which is which?
The plan is to use it to top this salmon. Poor picture, but good fish.
The veggies get diced and go in the pot.
The cardamon pod is grated, the cinnamon smashed and toasted in the skillet with the cumin seeds. The mix is added to the veggies along with the sugar and vinegar. Cooks down for about an hour over low heat. The kitchen smells really good.
Meanwhile a black cherry plank has been soaking in water, the charcoal has been started. Salmon is lightly seasoned with salt, pepper and garlic, a bit of olive oil. Add some sprigs of dill from the garden and introduce it to the heat.
When I was prepping the salmon I cut off that bit of belly portion you see on the left. It somehow fell off the plank and got all crispy skinned over the direct heat. Burp.
As usual, the final plating picture is rather miserable.
That grilled zucchini on the right was passable, barely.
The salmon with the chutney was *MARVELOUS* Sweet, smoky, sour, spicy, flaky and tender - very good.