Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney

Citrus Tart Cherry Chutney:
2 cups dried Montmorency tart cherries 

1 cup Montmorency tart cherry juice 

1 1/2 tablespoons olive oil 

1/2 red onion, finely chopped 

1 cup walnuts, chopped

2 clementines, peeled and separated into sections 

1/3 cup balsamic vinegar 

2 tablespoons pure maple syrup 

2 teaspoons fresh ginger, peeled and grated 

1 clove garlic, minced 

1/8 teaspoon ground cinnamon 

Pinch ground cardamom 

Pinch nutmeg 

Zest of 1/2 lemon

Broiled Salmon:

4 1/2-pound salmon fillets 

2 tablespoons olive oil 

2 teaspoons ground cumin 

2 teaspoons garlic powder 

1/2 teaspoon ground turmeric 

1/2 teaspoon smoked paprika 

1 teaspoon kosher salt 

Directions (yields 4 servings)
Citrus Tart Cherry Chutney:
In a large pot, add the olive oil and heat to medium. Add the onion and sauté until it begins to turn brown, about 8 minutes.

Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.

Add the clementines and continue to cook an additional 20 minutes, stirring occasionally,
until the juices have thickened.

Broiled Salmon:
Place oven on high broil setting and allow the oven to heat all the way.

In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over salmon fillets (if time permits, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).

Broil for 8 to 10 minutes, or until fish is cooked through.

Remove from the oven, top with Montmorency tart cherry chutney and serve with wild rice and something green.

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