Carmelized Salmon with Cherry Salsa
Salmon, rich in omega-3-fats, teams up with cherries for a healthy, grilled entrée.
Preparation Time: 35 mins
Cooking Time: 25 mins
Extra Time: 2 hrs
(2 - 8 hours, for marinating)
Ingredients
- 1 1/2 lb fresh or frozen (thawed) salmon fillet with skin on
- 3 Tbsp brown sugar, unpacked
- 1 Tbsp grated orange peel
- 1/2 tsp coarsely ground black pepper
- 1 ripe mango or papaya, seeded, peeled and chopped
- 1 cup frozen tart cherries, thawed, drained and halved, or 1/2 cup pitted, halved, dried tart cherries
- 2 Tbsp chopped fresh mint, basil or cilantro
- 2 tsp balsamic vinegar
- 1/4 tsp crushed red pepper
Directions:
FISH: Stir together brown sugar, orange peel and black pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours to marinate.
Remove marinated fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on a charcoal grill 4 to 6 inches from the medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
SALSA: Meanwhile, toss together mango or papaya, cherries, mint, vinegar, and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
Recipe serves 4 to 6 (nutritional data is for 4)
Variations:
BAKED: To bake salmon instead of grilling, spray a baking dish with non-stick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered in a preheated 350ºF oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish and serve immediately.