Best Caramelized Salmon With Cherry Salsa Recipes

CARAMELIZED SALMON WITH CHERRY SALSA

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.

CARAMELIZED SALMON WITH CHERRY SALSA

Steps:

• 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.

CARAMELIZED SALMON WITH CHERRY SALSA

Steps:

• 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.

CARAMELIZED SALMON

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.

TOM DOUGLAS' BING CHERRY SALMON

Steps:

• Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
• Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.