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Salmon With Spanish Onion Chutney

  • Yield: 1 serving


  • 4 cups sliced Spanish onions
  • 1 1/2 cups brown sugar
  • 1 cup golden raisins
  • 3/4 cup white wine
  • 3/4 cup white vinegar
  • 2 garlic cloves
  • 1 tablespoon minced ginger
  • Pinch curry powder
  • 5 whole cloves
  • 1 tablespoon oil
  • 6 ounces salmon, cut into 3 thin long slices ("shingles")
  • Salt and pepper
  • Chopped parsley, for garnish


  • In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a sauté pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley.