Caramelized Salmon with Cherry Salsa
Salmon, rich in omega-3 fatty acids, teams up with cherries for a healthy entrée that's as delicious as it looks.
1 1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons packed brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped (see note)
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
- 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, cilantro, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
Makes 4 servings.
*1/2 cup dried tart cherries can be substituted for frozen tart cherries.
To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful—mango is very slippery.
To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350°F (175°C) oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): 326 calories, 11 g total fat (2 g saturated fat), 93 mg cholesterol, 87 mg sodium, 21 g carbohydrates, 1.5 g fiber, 34.5 g protein.
Dietary Exchanges: 4 lean meat, 1 1/2 fruit.
Recipe and photograph courtesy of The Cherry Marketing Institute, used with permission.