Best Caramelized Salmon With Cherry Salsa Recipes

Caramelized Salmon With Cherry Salsa image

Provided by Mercy

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs salmon fillets, with skin
3 tablespoons packed brown sugar
1 tablespoon orange zest
1/2 teaspoon fresh coarse ground black pepper
1 ripe mangoes (see note) or 1 papaya, seeded, peeled and chopped (see note)
1 cup frozen tart cherries, thawed, drained and halved
2 tablespoons fresh basil or 2 tablespoons cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

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.

Nutrition Facts : Calories 296, Fat 6.1, SaturatedFat 1, Cholesterol 88.7, Sodium 124.7, Carbohydrate 25.1, Fiber 2, Sugar 22.3, Protein 34.9

Caramelized Salmon image

Provided by Julesong

Categories Vegetable

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup basil, finely chopped
2 tablespoons finely grated fresh ginger
4 (7 ounce) salmon fillets, skinless and boneless
1/4 cup soy sauce
1/4 cup orange liqueur (Triple Sec)
2 tablespoons fresh grated orange rind
1 shallot, minced
3 tablespoons olive oil
1 teaspoon black pepper
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon butter
1/4 cup marsala
orange slice

Steps:

Combine basil and ginger.
Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
Heat olive oil in a skillet over medium-high heat.
Combine the black pepper and sugars in a shallow dish.
Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
Decorate with orange slices, serve, and enjoy!
Adapted from a recipe posted to Gail's Recipe Swap by PegW.