1-1/2 pounds fresh or frozen salmon fillets with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango, peeled and chopped
1 cup fresh or frozen tart cherries, thawed, drained, and coarsely chopped
2 tablespoons chopped fresh mint, basil, or *cilantro (*always my favorite!)
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
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, cherries, cilantro, vinegar and red pepper.
Spoon fruit salsa over warm fish. Serve immediately.
Makes 4 servings.
- ½ cup dried tart cherries can be substituted for fresh or frozen tart cherries.
- To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350°F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately.
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