Caramelized Salmon With Cherry Salsa Recipes

CARAMELIZED SALMON WITH CHERRY SALSA

Caramelized Salmon With Cherry Salsa image

Make and share this Caramelized Salmon With Cherry Salsa recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs salmon fillets, with skin
3 tablespoons packed brown sugar
1 tablespoon orange zest
1/2 teaspoon fresh coarse ground black pepper
1 ripe mangoes (see note) or 1 papaya, seeded, peeled and chopped (see note)
1 cup frozen tart cherries, thawed, drained and halved
2 tablespoons fresh basil or 2 tablespoons cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

Stir together brown sugar, orange peel and pepper.
Place fish, skin side down, in a shallow pan.
Rub sugar mixture over fish.
Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices.
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.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper.
Spoon fruit salsa over warm fish.
Serve immediately.

Nutrition Facts : Calories 296, Fat 6.1, SaturatedFat 1, Cholesterol 88.7, Sodium 124.7, Carbohydrate 25.1, Fiber 2, Sugar 22.3, Protein 34.9

CARAMELIZED SALMON WITH CHERRY SALSA

Caramelized Salmon with Cherry Salsa image

Categories Fish

Number Of Ingredients 9

Ingredients

1 cup Cherries - halved
1-1/2 pounds Salmon
3 tablespoons Brown Sugar
1 tablespoon Orange Peel - Grated
1/2 teaspoon Black Pepper
1 piece Mango or Papaya - seeded, peeled and chopped
2 tablespoons Mint, Basil, or Cilantro - Chopped
2 teaspoons Balsamic Vinegar
1/4 teaspoon Crushed Red Pepper

Steps:

Stir together brown sugar, orange peel and pepper.
Place fish skin side down in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan and drain any juices. Grill/Bake for 20-25 mins until fish flakes easily.
Meanwhile, toss together cherries, mango/papaya, mine vinegar and red pepper. Spoon fruit over warm fish and serve immediately.

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Thaw the fish, if frozen. In a bowl, stir together the brown sugar, orange peel, and pepper. Place the fish, skin side down, in a shallow pan. Rub the sugar mixture over the fish. Cover and refrigerate for 2-8 hours.
Remove the fish from the pan, draining off any juices. Place the salmon, skin-side down, on the grill (if using a charcoal grill, place 4-6 inches from medium-hot coals.) Grill until the fish flakes easily, about 20-25 minutes. Do not turn.
Meanwhile, in another bowl, toss together the mango or papaya, cherries, mint, vinegar, and red chile pepper flakes. Spoon the fruit salsa over the warm fish and serve immediately.

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