Seared salmon with spiced pumpkin chutney and apple chips - KMSP-TV

Seared salmon with spiced pumpkin chutney and apple chips

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Madden's on Gull Lake may be closing for the season at the end of October but the Classic Grill at Madden's is open through New Year's Eve and Chef Darrel Lorenz has some great recipes planned. For fall, check out his latest twist on the traditional salon dish.

Seared salmon with spiced pumpkin chutney and apple chips

Prep Time: 1 hour

*Tip: Prepare the chutney and apple chips first because they take the most time, after that the beurre blanc, and then salmon.

Pumpkin Chutney:

• 1 small pumpkin

• 1 t. fresh ginger, chopped

• 2 cloves garlic, peeled & chopped

• ½ c. onion, chopped

• 1 t. all spice

• 1 ½ c. brown sugar

• ¼ c. golden raisins

• 1 T. Kosher Salt

• 1 c. rice wine vinegar

• ¼ t. cinnamon

• ¼ t. crushed red pepper


1. Cut pumpkin into quarters & remove seeds leave skin on.

2. Roast three quarters in oven until soft and separate from skin, blend or mash,

reserve for later.

3. The final quarter leave raw and cube with knife, removing skin.

4. Mix all ingredients in saucepot except blended/mashed pumpkin.

5. Cook until pumpkin is soft and chutney is slightly syrupy.

6. Depending on size of pumpkin first add half blended/mashed pumpkin to judge

consistency. If thinner chutney is desired, add remaining pumpkin.

7. Simmer another 15 min to let flavors mix.

8. Keep chutney warm for plating.


• 4/ 6 oz Salmon fillets

• 1-2 T. Olive oil

• Kosher Salt to season fish

• Black pepper to season fish

Additional Recipe: (Visuals previously prepared)

Apple Chips:

• 1 Granny Smith apple

• 2 T. sugar (optional)

• ¼ t. Cinnamon (optional)


1. Slice apple on mandolin about the thickness of a toothpick, removing seeds

after slicing.

2. Place into food dehydrator and dry, or a baking sheet lined with parchment

paper, place in oven on low heat.

3. Sprinkle with cinnamon sugar before drying if desired. (Optional)

4. Allow chips to cool and become crisp.

Beurre Blanc:

• 1 c. White wine

• 1 T. Shallots, chopped

• ¼ t. Garlic, chopped

• 2 T. Lemon juice

• 1 t. Black peppercorn

• 1 Bay Leaf

• 1 c. Heavy cream

• ¼ pound butter


1. Reduce wine, shallot, garlic, lemon juice, peppercorns, and bay leaf in saucepot

until almost dry.

2. Add cream, reduce by half or until looks slightly thick

3. Turn off heat and add butter stirring constantly until all melted

4. Strain add salt if desired

5. Reserve for plating, keeping warm (not hot).

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