New Delhi Salmon (Christopher Walken)

This savory recipe for New Delhi Salmon (serves four) sounds delicious. Christopher Walken is known for being a fan of and participant in the culinary arts. He should do a cooking show - it would be like one long Saturday Night Live sketch.  They could ring a cowbell when dinner is ready!

INGREDIENTS:

• 1 1/2 pounds fresh salmon fillet, skin left on
  
• 2 tablespoons olive oil
  
• 1 tablespoon sea salt
  
• 1 onion, chopped into 1/2-inch segments
  
• 1 jar Major Grey’s chutney
  
• 3 cloves garlic, finely chopped
  
• 1/2 cup fresh cilantro, chopped
  
• Juice of 1 lemon
  

INSTRUCTIONS:
Preheat the broiler. With a sharp knife, cut the salmon fillet crosswise into four portions, but do not break the salmon skin. Rub about two tablespoons of olive oil on the scored piece of salmon and into its crevices, then rub in about a tablespoon of sea salt. Put aside.

In a saucepan, lightly brown the onion slices. Pile the browned onion into a cookie sheet or Pyrex plate, forming a bed of onions with the approximate area as the salmon fillet. In a small mixing bowl, combine the chutney, garlic, cilantro and lemon juice. Massage this mixture onto the top of the salmon fillet, making sure that some sauce falls into the crevices.

Take the salmon fillet and slam it down on top of the onion bed, so that the skin is facing up and the sauce side is down. Place the pan close to the broiler and broil for about 20 minutes, or until the skin is burnt and the middle of the fillet is hot to the touch and dark pink. Remove the skin and serve from the pan, sauce-and onion-side down.

Source: New York Observer - September 18, 2000