Caramelized Salmon with Cherry Salsa
Serving Size:serves 4
1 1/2 pounds Fresh or frozen salmon fillet with skin
3 Tablespoons brown sugar
1 Tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup Door county unsweetened tart cherries, drained and halved or frozen tart cherries, thawed, drained and halved.
2 Tablespoons chopped fresh mint, basil or cilantro
2 teaspoons Wine Country Kitchens Balsamic Vinegar
1/4 teaspoon crushed red pepper
Serve this flavorful dish with a side of dirty rice and black beans. Pair with a crisp Sauvignon Blanc.
Thaw fish, if frozen. 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.