Tom Douglas Bing Cherry Salmon Recipes

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

TOM DOUGLAS SALMON RUB RECIPE

Steps:

• Fire up the charcoal grill
• Make sure that the heat is medium hot
• Brush the salmon fillets on both sides with olive oil
• Now, coat the fillets on both sides with the spice rub
• Coat the spice rub generously and press it with your fingers so that the spices are absorbed nicely
• Keep the vents open and grill the salmon over direct heat
• While grilling, watch your fillets carefully to be sure that the brown sugar doesn't burn
• Cook until the spice rub is caramelized from both sides
• Remember-cooking time may vary depending upon the heat and the thickness of the fillets. Standard time is about 10-12 minutes
• When the salmon is marked by the grill flip and finish cooking
• Once fully cooked, place the salmon fillets in a large platter and let them cool down for a while
• Finally, garnish with freshly chopped basil leaves and zest the lemon over the fillets
• Delish!

TOM DOUGLAS' BING CHERRY SALMON

Steps:

• Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
• Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.

SLOW-BAKED SALMON AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275 degrees.
• Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120 degrees, about 15 minutes. Serve, sprinkled with remaining basil leaves.

CHERRY SAUCE FOR GRILLED SALMON

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.