Grilled Salmon with Beet & Cherry Chutney

What to do

1. Add all ingredients for the chutney except for the beets to a saucepan and heat over medium, covered.
2. Bring mixture to a full boil, reduce heat to a simmer and allow chutney to cook covered for 30 minutes, stirring occasionally.
3. Preheat the grill to medium-heat and spray it with oil. Chop the beets in half and lightly brush or coat with cooking oil. Grill the beets for 5 minutes, turning once or twice, until charred and hot.
4. Transfer beets to a cutting board and chop them into bite sizes once they’re cool enough to handle. Add grilled beets to the chutney and cook an additional 3 minutes.
5. Lightly brush and spray salmon fillets with oil and sprinkle with salt and pepper. Place salmon on the grill skin-size down and replace grill cover, leaving salmon undisturbed for 10 to 15 minutes, or until cooked.
6. Gently flip salmon and cooked 1 to 2 minutes or until charred grill marks appear. Salmon is fully cooked when the internal temperature reaches 145 degrees F.
7. Serve salmon with desired amount go grilled beet & cherry chutney on top and grilled asparagus.

Notes:

• Salmon fillets that are thicker than 1 inch may need to cook up to 10 minutes longer than thinner fillets.
• If desired, you may marinate the salmon for a few hours (or overnight) with favorite herb and spice marinade or dry rub.