Now, that that’s out of the way, lemme get down to business with this thang. I really couldn’t resist puttin this together. I know, I know, this isn’t BBQ but I can promise that it is 100% good. I even had “fish haters” eat this and decide that they might add fish to their lives now. It was really that amazing, I am getting requests for this again today so might do it again this weekend.

The scariest thing for a couple of people was the Chutney, they just weren’t sure about putting fruity stuff on the salmon but after trying it have asked me to make up the Chutney to use on everything. This stuff is so spicy, sweet, amazingly delicious that I’m sure it will go great on just about anything. Give it a try and I promise you will not be disappointed.

Salmon:

4-5 .25 lb steaks
3-4 tlbsp of curry powder
1-2 tblsp of ground cumin
zest from 1 lemon
juice from 1 lemon
salt
lemon pepper
olive oil
soaked cedar planks

Brush salmon with olive oil. Spread the lemon zest over the steaks. Squeeze lemon juice over each steak. Cover steaks with Curry powder and ground cumin. Add salt and pepper and let rest. Place soaked cedar planks over hot coals on the grill for several seconds to warm. Flip the planks over and then place the salmon skin side down for 20-25 minutes or longer for a more well done salmon. Remove salmon from the grill and top with the chutney.

Chutney:

3 tblsp olive oil
2 cloves of garlic (minced)
1 sweet onion (finely chopped)
2 roasted jalapenos (finely chopped)
2 peaches (skinned and diced)
1 cup blackberries
2 tblsp honey
3 tblsp brown sugar
1/4 cup cider vinegar
1/2 teasp salt

On medium heat add olive oil, garlic and onion into a saucepan, sautee until onions are completely soft. Add in the roasted jalapenos and peaches with the honey, brown sugar and cider vinegar. Stir and allow to simmer for 5-6 minutes until the peaches are soft. Add cup of blackberries and salt. Continue to stir mashing some of the blackberries as you go. Allow to slowly simmer for 6-7 minutes stirring regularly. Remove from heat and allow to cool.

Asparagus:

1 lb of asparagus
olive oil
garlic powder
salt

Brush the asparagus with olive oil, add salt and garlic powder. Place on the grill away from direct heat for 4 minutes, checking frequently. Turn once and allow for another 4 minutes. Once the tips begin to darken remove from the grill.

Potatoes:

3 Idaho Potatoes
olive oil
2 cloves garlic (minced)
Rosemary
1 stick butter
salt

Cut the potatoes into 1/4 inch thick medallions. On a square of aluminum brush with olive oil. Add six medallions on the oil. Add salt, garlic and rosemary. Place two pads of butter on top of the potatoes. Completely seal the potatoes in the foil and place on the grill over direct heat for 15 minutes.

Also there is an additional topping for the potatoes a lemon sour cream which is optional but works extremely well. Take 4 tblsp of sour cream, add the zest from one lemon and the juice from 1/2 lemon, stir until blended, place 1 tblsp on top of the potatoes for a summertime fresh lemon topping.