Herb Grilled Salmon with Fresh Tomato Orange Chutney

Ingredients

• Safflower oil or canola oil, for oiling the grill
• 1 russet potato, halved, for rubbing on the grill
• One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)
• Juice of 1 orange
• 2 tablespoons olive oil
• 6 fresh basil leaves
• 3 or 4 sprigs fresh dill
• Salt and freshly ground black pepper to taste
• 2 cups Fresh Tomato-Orange Chutney (recipe follows)
• Fresh herb leaves, for garnish
• 1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half
• 1/2 pint red grape tomatoes or cherry tomatoes, cut in half
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 large navel oranges
• 4 scallions, trimmed and minced
• 2 tablespoons peeled, grated fresh ginger
• Grated zest and juice of 1 lemon
• 1 jalapeño, seeded and minced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon cracked mixed peppercorns
• 5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
• Salt and freshly ground black pepper to taste

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