Please enter the email you’re using for this account.
Cut the pieces smaller and serve them on some quinoa for a unique appetizer.
2 cups fresh cherries, pitted and quartered
1/4 cup margarine
1/3 cup Tuscanini Red Wine Vinegar
2 tablespoons honey
1 tablespoon Gefen Cornstarch
1/3 cup cold water
4 (5-ounce) salmon fillets, about 1 inch thick
salt, to taste
ground black pepper, to taste
Place cherries, margarine, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about five minutes. Remove sauce from heat.
Preheat the oven’s broiler and set the oven rack about six inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
Broil the salmon for 30 seconds, and then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, eight to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking . Let salmon stand one minute before serving. Spoon extra cherry sauce before serving.
How Would You
Rate this recipe?
Please log in to rate
Reviews