Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney
Sweet & Tangy Salmon Fillet with Cranberry Fennel Chutney 1 medium fennel bulb with fronds½ cup plus 1 Tablespoon San-J Sweet & Tangy Sauce1 cup
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Cooking tools:
- Saucepan
- Cutting board
- Chef's knife
- Oven
- Measuring cup
- Measuring spoon
- Aluminum foil
- Baking sheet
- Pastry brush
- Spoon
- Serving platter
- Kitchen shears
- Sauce spoon
- Nonstick cooking spray
Ingredients
- 1 medium fennel bulb with fronds
- ½ cup plus 1 Tablespoon San-J Sweet & Tangy Sauce
- 1 cup sugar
- ¾ cup water
- 12 ounces whole cranberries (Fresh or frozen/thawed)
- ¾ cup roasted and salted pistachios (coarsely chopped – divided)
- Gluten free non-stick cooking spray
- 1 3 ½ pound salmon fillet, ¾ – 1 inch thick, skin on
- 1 tablespoon olive oil
- 1 teaspoon Kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
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