Filet of Salmon

This pretty and tasty dish is special enough for a memorable holiday meal, yet simple enough for a weeknight dinner.

1 1/2 lbs. whole filet of salmon (with skin)
fresh orange slices and parsley sprigs for garnish

Sauce:
1 orange, juice and zest
1 jar Tait Farm Tomato Chutney
2 Tbs. tamari soy sauce
2 Tbs. oil

Zest the whole orange and juice into a bowl. Add the remaining sauce ingredients and set aside. Preheat oven to 375 degrees. Cover a deep rimmed baking sheet (or glass dish) with heavy duty foil. Lay the salmon filet skin-side down on the foil. With a sharp knife, diagonally cut halfway through the flesh in lines about an inch and a half apart. Repeat in the opposite direction to make diamond-shaped cuts in the fish. Spoon sauce evenly over the fish until lightly covered, making sure some of the sauce goes into the cuts. Place in a preheated oven and roast for about 20 minutes, or until the fish is just cooked through. (It is very easy to overcook, so we recommend pulling when still a little rare.) Spoon over the fish any sauce that might have slid off into the baking dish while cooking. Garnish with fresh oranges and parsley. Serve immediately. Makes 6 servings.