Salmon with apricot chutney

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Ingredients

• 4 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 salmon fillets;
• 1 onion;
• 4 green apricots;
• 120 ml of apple cider vinegar;
• 100 g of yellow raisins;
• 1 teaspoon ground ginger;
• ¼ teaspoon dried mustard;
• 1 pinch of cayenne pepper.
  
  

Preparation

Heat 2 tablespoons oil in a frying pan over medium heat. Rub salt and pepper meat and fry for 2 minutes on each side. Salmon should get slight brownish. Put the frying pan in a preheated oven for 200 ° C for 5 minutes, then transfer the fish to a dish.

In the saucepan, heat the remaining oil on medium heat. Reduce heat and fry the chopped onion for about 6 minutes. Peel apricots, cut into cubes and add to onions. Fry for 4 minutes. Add the vinegar, raisins and spices, stir well and cover with a lid. Cook 3-4 more minutes, stirring occasionally. Apricots should become soft, but should not break into pieces. Season with salt and pepper and put the chutney on the fish.

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