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Salmon, Cumin Tomato & Chutney

Salmon Cumin & Tomato Chutney
Salmon Cumin & Tomato Chutney

Middle Beach Lodge, over looking the Pacific Ocean, and close to Tofino, on the West Coast of Vancouver Island, has now become the niche healthy dining hideaway! There are the usual holiday locations in town…but for that special evening, that is also easy on the pocket book! Cannot beat Chef Dominic Maltais, carrying on a family Quebec tradition, as chief chef and fine dining ‘superb’ conductor! And really its a symphony! The atmosphere club like, and really only open to their happy guests…although exceptions made, often to locals in the know! Salmon, Cummin Tomato & Chutney; an excellent dish…chutney always a complement to either appetisers or entrees. The tomatoes always an amazing source of lycopene, the red phytonutrient, full of antioxidants. Men take note when thinking of those PSA readings…The cooking just enhances the lycopene effectiveness….although that is the last thing on one’s mind when relaxing at Middle Beach Lodge…but health just permeates as a way of vacation life here! Yams give the chutney a wonderful thick texture, without having to reduce for hours, or add canned tomato paste! The cumin, coriander and lemon zest bring flavor to the fish.

This chutney complements any oily fish marvelously, but you can also use it in pasta, with aged cheddar, on mashed potatoes, or even with meat. But seafood the main entree staple as diners overlook the rolling surf. Salmon, Cummin Tomato & Chutney.

Recipe: To prepare the sauce, for say a dozen diners, of fresh, and it always must be wild salmon…just avoid that farmed salmon like the plague!: remember you can always keep the unused sauce in fridge…use as much as 4 cups of chutney: 12 Roma tomatoes, sliced in half; 2 cups yams, diced; 1/2 cup red wine vinegar; 1/2 cup honey; 1 teaspoon lemon zest; 1 teaspoon minced garlic; 1 teaspoon Himalayan salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; a pinch of cayenne powder, to taste

Place all the ingredients in a pot and bring to a boil. Let simmer until the yams are cooked, about 30 minutes or so. Blend the chutney and spice sauce with a hand blender, and serve with fresh salmon! The remaining chutney sauce as we pointed out will keep in the fridge…and even for up to 4 weeks. Salmon. Cummin Tomato & Chutney.