Roasted Salmon with Fresh Cranberry Chutney

The minute fresh cranberries hit the shelf, this menu item is a regular at my home and work.  I've been making this Fresh Cranberry Chutney for years and decided to substitute it for the Pomegranate Salsa in the inspired "Dinner in 30 Minutes" recipe in Clean Eating Magazine. 

Here's my dinner:

 Roasted Salmon with Cranberry Chutney
(Serves 2)

1-4 oz. salmon fillet
Juice for 1/2 lime
Squeeze juice over salmon.  Roast salmon at 325 degrees F. for 15 minutes. 

1/4 cup onion, sliced
1/4 cup fennel, sliced and tonds
1 tsp. olive oil
Saute vegetables in oil until soft, about 5 minutes.
Add:
1 cup water
3/4 teaspoon low sodium chicken base 
1 cup brown rice, instant
Bring to a boil, lower heat to simmer and cook until water evaporated, about 5 minutes.

Serve 1/2 a fillet over rice with warm Cranberry Chutney.

Fresh Cranberry Chutney
(5 cups)

12 ounce fresh cranberries, rinsed
1 cup sugar
3/4 cup water
Bring to a boil;  stir frequently.  Simmer 15 minutes.

3/4 cup orange juice
3/4 cup raisins
3/4 cup celery, diced
1 apple, cored and diced  
Stir in.  Cover and refrigerate.

We love this chutney with vanilla ice cream.  At work, we mix equal parts of chutney, yogurt and skim milk for a delicious smoothie!