Thursday, August 14, 2014

Broiled Salmon with Fresh Red Cherry Sauce


Cherries have been excellent this year and are still available in the market. I’ve used them in several recipes, most recently a baby greens salad with fresh cherries, gorgonzola cheese, and chicken with a raspberry vinaigrette, link here. The other night we dipped fresh cherries in chocolate. Ooh, la, la. I’ve been very impressed with this season’s cherry crop.

This recipe says it take only 15 minutes to prepare, but the original recipe called for frozen pitted cherries. If you use fresh cherries, which I highly recommended when they are this good, it will take a little longer to prepare because you have to pit fresh cherries. I also inserted my method of broiling salmon, which takes a little longer than the original recipe called for because I like the salmon to rest. We put our own twist on the sauce by adding a little honey and port wine. Right before serving the sauce when it’s off of the heat, adding a knob of butter will to give the sauce a nice shine.



When we cook for two people from a four person serving recipe and it has sauce, we decrease the meat of course, but always make the entire sauce. One, we love sauce and two, most sauces are good left-over on or in scrambled eggs in the morning. If you have some of this fresh cherry sauce left over, we can attest to the fact that it is great on vanilla or chocolate ice cream.

We served green beans topped with toasted almonds and brown rice sprinkled with Spanish paprika to complete the meal. Bon Appétit!



Broiled Salmon with Fresh Red Cherry Sauce
Adapted from The Complete 15-Minute Gourmet by Paulette Mitchell – serves 4
Printable Recipe

For the fish:
4 6-ounce salmon fillets, preferably with the skin left intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil
Kosher salt or sea salt & freshly ground black pepper

For the sauce:
12 ounces fresh red cherries, pitted (or 12 ounce package frozen pitted red cherries)
½ cup fresh orange juice
1 teaspoon cold water
1 teaspoon cornstarch
1 tablespoon raspberry vinegar
1 teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
2 teaspoons honey
3 tablespoons port wine
A knob of butter

Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature while you heat the broiler.

Preheat the broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes (I leave it for at least 5 minutes) before serving.

While the salmon is cooking, combine the cherries and orange juice in a small saucepan over high heat. Cook, stirring occasionally, for 3 minutes, then reduce the heat to medium. Make cornstarch slurry by stirring together the water and cornstarch in a small bowl until smooth. Add the slurry to the saucepan and stir for 2 minutes or until thickened to a maple-syrup consistency, about 1 ½ minutes to remove the “corn starchy flavor”. Stir in the vinegar, oil, honey and port wine and heat for a moment or two. If the sauce isn’t the right consistency, make a little more corn starch slurry. Add the additional slurry and stir for about 2 minutes to obtain the right consistency. Remove the sauce from the heat and add a knob of butter to give the sauce a shine. To serve, transfer the salmon fillets to plates and top with the warm cherry sauce.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes & Food on Friday at Carol's Chatter.    
Have a great weekend everyone.


36 comments:

  1. I have everything but the salmon on hand. As soon as I go to the fishmarket that will change and this will be our next dinner. I can't wait to make this.

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  2. Just got some salmon from the Fresh Market yesterday. Now I will have to make another trip to our local store to get cherries today. This looks that good.

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  3. Port wine and cherries..perfect n'est-ce pas?
    Have to try..yet again:)
    I am a groupie I think.

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  4. Sam, This is a great looking and great sounding salmon entree! You're right about the cherries this year...they've been terrific. Take Care, Big Daddy Dave

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  5. We've been enjoying those cherries just as they are with the exception of a clafouti but this is certainly enticing--and beautiful.

    Best,
    Bonnie

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  6. Beautifully cooked salmon and lovely pairing!

    Cheers,

    Rosa

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  7. This looks really amazing Sam. I can almost taste it!

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  8. Rich meaty salmon with sweet cherry sauce...a fantastic pairing, Sam.

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  9. Sam, you have the best ideas. Yum.


    Madonna
    MakeMineLemon

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  10. This sounds outstanding Sam and your changes to the recipe can only have improved it. Makes me want to go plant a cherry tree.

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  11. Oh my goodness that looks simply divine. Few things can compare to perfectly prepared salmon.

    Blessings, Catherine.

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  12. Sam, you never disappoint! the cherries look so good wit the salmon - perfect dinner:)
    Mary

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  13. HI Sam, What a wonderful recipe, I bet cherries are wonderful with salmon. I always do the same thing when making sauce, I always make the full amount. Beautiful dish!

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  14. Yes, the cherries have been extra sweet and juicy this summer. Your dish looks delicious, Sam! I love cherries and salmon so this is a win win recipe! Your twists sound good and I so agree with you, I also decease the meat and make the full amount of sauce for the 2 of us. You can never have enough sauce and this sounds mouthwatering!

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  15. The sauce sounds really good Sam! And I'm glad you mentioned what you sprinkled on the rice, I was curious:@)

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  16. Wow. The tang of the cherries must be PERFECT with salmon.

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  17. What a marvelous dish, Sam! I never thought of pairing cherries with salmon, but I heartily approve!

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  18. I agree, the cherries have been delicious this year. I may have eaten a couple of small bags of them myself! Another beautiful creation with fresh cherries, Sam. So colorful and the sauce sounds like it would be delicious with almost any mild fish or even chicken. Over ice cream with a little hot fudge - yes, indeed :)

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  19. This looks and sounds so good. It just might turn up on our table this weekend. Thanks for sharing, Sam.

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  20. Hi Sam, since it's almost noon, I wish I could reach right through my computer screen for this delicious meal! I'll bet it was amazing!

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  21. WOW! I love cherries and they look absolutely delectable paired as a sauce with salmon! I thnk I'd save some sauce for the ice cream dessert afterwards, too, Sam!

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  22. Great colors and I love the flavor that cherry brings to the summer plate. Great shot!

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  23. We've still got great looking cherries in our market, I bought a big bag yesterday. Beautiful meal Sam, with such pretty colors. Pinned.

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  24. Oh yum, this sounds fantastic Sam. I love your whole dinner and the cherry sauce sounds like it would be good on chicken or pork as well.

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  25. My heavens, that sounds good! Fruit pairs so well with salmon and I love the addition of a little port!

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  26. I'm about to make m husband very happy this week (he loves salmon). I always find inspiration when I come here. Been loving the cherries this summer also.

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  27. Sweet flavors go so well with salmon. Thanks for a nice recipe, Sam…it sounds great!

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  28. love the cherries on top. I bet it adds such a nice sweetness against the smoky/crispy flavor of the salmon. it looks delicious

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  29. Those cherries look so plump and delicious - what a lovely summer dish.

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  30. What a beautiful presentation, Sam. I never would have thought to serve a cherry sauce with salmon and now you have me eager to try it.

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  31. I would not have thought of pairing salmon and cherries, but that sounds like a delicious combination.

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  32. Hi Sam,
    I just love Cherry season and you have given me a reason to love it even more. This is a fabulous recipe that we will love. Your Red Cherry Sauce will be delicious for so many dishes and really makes this broiled Salmon special, it really looks delicious.

    Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

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  33. We eat salmon almost every week and I love the idea of using cherries. Great post, Sam!

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  34. What a great way to serve salmon! I'd love to try this.

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