Alaskan Sockeye Salmon With Cherry Wine Sauce Food

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

BAKED SOCKEYE SALMON IN FOIL

Steps:

• Preheat oven to 425 degrees F.
• Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.
• Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.
• Cinch together the sides of the foil to close the salmon into the foil packet.
• Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn't burn.
• Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

ALASKAN SOCKEYE SALMON WITH CHERRY WINE SAUCE

Steps:

• Step 1 Preheat your broiler on your oven.
• Step 2 Place the salmon on a sheet pan lined with parchment paper or foil. Drizzle with olive oil and liberally season the salmon fillet with kosher salt. Allow to sit at room temperature while your oven preheats.
• Step 3 Broil in the top rack of your oven for 10-12 minutes depending on the thickness. For me it was a solid 12 minutes.
• Step 4 Meanwhile, in a medium sized saucepan over medium high heat add the cherries, wine, balsamic vinegar, and honey. Bring to a boil and reduce liquid by half, simmer for 10 minutes. Season with kosher salt and pepper. Turn off the heat and stir in lemon juice. Slowly start adding the butter and stir into the sauce until melted and sauce is nice and shiny.
• Step 5 Remove salmon with a large fish spatula and maybe an extra hand {really, I just slid the whole fillet off of parchment paper onto a plate so it shouldn't be that difficult} to a serving plate and pour sauce over top. Garnish with chopped parsley and serve. Enjoy!

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.