Cherry Glazed Salmon Food

CHERRY MAPLE GLAZED SALMON

Steps:

• Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
• In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
• Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
• In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
• Serve over steamed rice and the remaining maple cherry sauce on top.

CHERRY CHIPOTLE GLAZED SALMON

Steps:

• In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
• Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
• Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.

GLAZED SALMON WITH DRIED CHERRY SAFFRON RICE

Steps:

• Preheat broiler. Line a baking sheet with foil and place in broiler.
• In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
• Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
• Serve glazed salmon fillets hot garnished with almonds.
• In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
• Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
• Fluff with fork to distribute saffron and cherries. Serve hot.

GRILLED SALMON WITH CHERRY GLAZE

Steps:

• In medium saucepan, saute the shallots and garlic in the olive oil until tender, about 3 minutes.Add the remaining ingredients (except the salmon) to the pot and bring to a boil. Let the glaze simmer for about 20 minutes, stirring often, until the glaze has thickened. Remove from heat. Prepare your egg for medium heat at about 350 degrees. Oil the grill grates VERY WELL with canola oil. It is imperative you do this so the fish does not stick. Note: By leaving the skin on the fish, it helps the filets stay together and not tear apart on the grill. Place the salmon directly on the grates and cook for 15-20 minutes, or until the internal temperature is 140 degrees and the fish flakes easily with a fork. During the last 5 minutes of cooking, add the glaze to the fish filets. Serve with remaining glaze.

MAPLE CHERRY GLAZED SALMON

Steps:

• Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
• Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
• Cool to room temperature and then chill.
• Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
• Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
• Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
• Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
• Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

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.