Sauted Verlasso Salmon Kebabs with Roasted Cranberry Chutney

      This is a wonderful recipe with an incredibly versatile sauce.

      Serves 6

      For the Salmon

      112 pound Verlasso salmon fillet, without the skin
      2 tablespoons olive oil
      Kosher salt and freshly ground black pepper
      12 bamboo skewers, 3 inches long

      1. Pat the salmon dry between paper towels. Cut into 2-3 inch cubes and sprinkle with salt and pepper. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot, but not smoking. Saut the salmon for about 2 minutes. Reduce the heat to moderate, turn and cook the salmon for about 1 minute more. Cool slightly.
      2. Thread the cooled, cooked salmon against the grain through the bamboo skewers with one cube per skewer.
      3. To serve, place the skewered salmon on a platter with the chutney in a bowl on the side.
      Roasted Cranberry Chutney

      You can make this 1-week before the holiday. This sweet version of a holiday favorite will bring on the cheers whenever you serve it.

      4 cups cranberries
      2 cups water
      3 cups granulated sugar
      2 oranges, sectioned and diced
      2 pieces crystallized ginger
      1 tsp cinnamon
      14 tsp cloves
      1 cup white raisins

      Preheat the oven to 400F. Place the cranberries on a jelly roll pan and roast them in the oven until they begin to crack. Meanwhile, combine the water and sugar and bring it to a boil. Add the oranges and ginger. Stir to combine and then add the cranberries, cinnamon, and cloves.

      Cook, uncovered, until thickened, about 10 minutes. Stir in the raisins and cook another 8 minutes. Cook them until the raisins are plump and big bubbles appear. Pour into a non-reactive bowl and let cool. Serve at room temperature immediately, or keep it in the refrigerator for up to 1 week.