Pan Seared Salmon with a delightfully seasonal peach basil chutney. The perfect way to take advantage of late summer's bounty.
Add brown sugar and apple cider vinegar to a medium sized pot and bring to a boil over medium heat, stirring to combine. Add shallot and cook until mixture has reduced to a syrup-y consistency, about 5-7 minutes. Add spices, salt, raisins and peaches and continue to cook for another 3-4 minutes, stirring occasionally. Remove from heat and allow mixture to cool completely before stirring in basil.
Add oil to a cast iron skillet over medium high heat. When oil is hot but not smoking, add salmon and cook for about 3-4 minutes on each side, depending on the thickness of the salmon.
Transfer salmon to plates and top with a generous spoonful of the peach basil chutney.