Maple Cherry Glazed Salmon
photo by Peter J
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 (5 ounce) salmon fillets
- 1⁄2 cup dry tart cherries
- 1⁄3 cup cherry juice
- 1 -2 tablespoon olive oil
- kosher salt (to taste)
- black pepper, freshly cracked (to taste)
-
Maple Cherry Glaze (use 1/2 cup)
- 1⁄3 cup maple syrup
- 1 cinnamon stick
- 2 cups cherry juice
- 1⁄2 teaspoon vanilla
directions
- 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.
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Reviews
-
Impressively beautiful plus delicious! I made and refrigerated the glaze (Step 1) earlier in the afternoon by starting with 2 cups of cherry juice and then reducing it to 1/2 cup which took less than 25 minutes; then I added the maple syrup, cinnamon, and vanilla and simmered for another 10 minutes. I reconstituted the cherries with the 1/3 cup of cherry juice while the salmon was grilling. This would also be fabulous with craisins (especially ones from Wisconsin). I served ours with steamed broccoli and rice, and poured some of the leftover cherry mixture over all. Oh, yum! Thanks Paula G for posting. And thanks also to your hubby for helping you create this recipe. Made for the Fish and Seafood Photo Challenge.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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