Salmon and Tangy Pepper Chutney

Sixty minutes. That is the amount of time it took from start to finish to have dinner ready tonight. We had zucchini soup, roasted sweet potato chips, baked salmon with a pepper chutney and a garden salad.

If you ask me, the pepper chutney was the star of tonight's dinner. When Levi walked in the door he commented that something smelled delicious - it was the sauce for the fish.

Not only did it smell incredible, but it tasted even better. Imagine if you can, a sweet and tangy sauce to pair with a very simple baked salmon. The flavor and texture of the chutney sauce truly enhanced the flavor of the fish.

The greatest thing about this delicious duo is that it is simple to create in a very short amount of time!!!

I would also like to add that I think the sauce would also be a wonderful accompaniment to pasta or burgers.

Simple Baked Salmon


Salmon fillets 
Salt
Pepper
Garlic
Onion powder
Lemon juice


Rinse salmon fillets and place in a baking dish. Sprinkle fish with salt, pepper, garlic, onion powder and just a tiny bit of lemon juice. Cover with foil and bake on 385. Bake until fish flakes easily.


Tangy Pepper Chutney


1 red pepper
1 yellow pepper
3/4 cup rice vinegar (natural flavor)
3 tablespoons brown sugar
garlic powder
salt


Wash and dice both peppers and place into a pot. Add rice vinegar, brown sugar and spices. Cook on high until the mixture boils - allow to boil for about 5 minutes, mixing very often. Then lower flame and allow the sauce to reduce. 


Serve Tangy Pepper Chutney over Simple Baked Salmon