Here's my dinner:
Roasted Salmon with Cranberry Chutney
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.
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
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!