Caramelized Salmon with Cherry Salsa

Name: Caramelized Salmon with Cherry Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons balsamic vinegar; 3 Tbsps brown sugar; 237 milliliters frozen tart cherries, thawed, drained and halved; 0 teaspoons crushed red pepper; 2 Tbsps chopped fresh mint, basil or cilantro; 1 teaspoons coarsely ground black pepper; 1 Tbsp grated orange peel; 1 ripe mango or papaya, seeded, peeled and chopped; 680 grams fresh or frozen salmon filet with skin

Caramelized Salmon with Cherry Sals From preparation to the plate, this recipe takes around 45 minutes. If you have orange peel, brown sugar, coarsely ground pepper, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper.

Ingredients you will need

Brown Sugar

Orange Zest

Pepper

Fish

Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Ingredients you will need

Sugar

Fish

Dry Seasoning Rub

Equipment you will use

Frying Pan

Remove fish from pan, draining off any juices.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.

Ingredients you will need

Salmon

Fish

Equipment you will use

Grill

Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish.

Ingredients you will need

Red Pepper

Cherries

Vinegar

Papaya

Fruit

Mango

Salsa

Fish

Mint

Serve immediately.

Equipment

Frying Pan

Grill

Ingredients

Servings:

2teaspoons

balsamic vinegar 3Tbsps

brown sugar 237milliliters

frozen tart cherries, thawed, drained and halved 0teaspoons

crushed red pepper 2Tbsps

chopped fresh mint, basil or cilantro 1teaspoons

coarsely ground black pepper 1Tbsp

grated orange peel 1

ripe mango or papaya, seeded, peeled and chopped 680grams

fresh or frozen salmon filet with skin

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.