Hanukah Salmon with Smoked Cranberry Chutney - Recipe

Happy Hanukah to our Jewish-Americans and all the Jewish people around the world!

This year, impress your family and friends with a holiday-inspired fish recipe: salmon baked in foil with smoked cranberry chutney.

OSHEN is a new salmon-delivery service by Miami, Florida-based BluGlacier, one of Chile's largest salmon importers to the U.S -- and it provided the recipe below.

BluGlacier delivers sustainably raised salmon to consumers' homes nationwide in eco-friendly and cheeky packaging, so consider signing up for a monthly delivery if you love fresh seafood but want to avoid the grocery store during the pandemic.

Calling for about a dozen ingredients, the below Salmon-and-Chutney recipe cooks up in less than an hour. Scale it up or down depending on how many people you plan to serve, and consider pairing the dish with other holiday staples like potato pancakes (aka latkes), chicken noodle soup and Israeli salad.

Hanukah Salmon with Smoked Cranberry Chutney - Recipe

Serving size: 4 | Cook time: Less than an hour

Salmon:

· 4 fillets of salmon

· 4 tablespoons of olive oil

· 6 cloves of garlic

· 1 teaspoon of salt

· ¼ teaspoon of pepper

· Thinly sliced lemon wedges

Cranberry Chutney:

· 2 teaspoons olive oil

· 2 tablespoons minced shallots

· 1 orange

· 2 cups fresh cranberries

· ½ cup water

· 2 tablespoons sugar

· 1 tablespoon white wine vinegar

Preheat oven to 375 degrees. Prep four large pieces of foil with baking spray. Add a touch of salt and thinly sliced lemon wedges. Then place the salmon on top.

Add the olive oil evenly over the salmon filets, then sprinkle the salt and pepper. Rub the garlic cloves directly on the filets and place them throughout the foil.

Fold the foil over so that the salmon is completely covered. However, leave a little space inside the foil so air will circulate.

Bake the salmon for about 15-20 minutes. Make sure it is cooked through its thickest part.

Remove salmon from oven and switch oven setting to broil. Place salmon back in the oven for a few minutes until the garlic and top of the salmon are crispy and golden.

Chutney: Heat olive oil in a saucepan over medium heat. Sauté shallots and orange zest. Then add juice from orange and remaining cranberry chutney ingredients.

Increase heat to high, and stir until cranberries pop, creating a sauce. Total cook time for sauce generally takes about 10-15 minutes. Remove from heat and set aside.

Place a heap of cranberry chutney atop the fillet of fish.

Serve immediately and enjoy!