Caramelized Salmon w/ Cherry-Mango Salsa

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Here is a fast and fresh dinner idea adapted from The Daily Meal. I am a huge fan of fruit salsas and love to serve them over grilled meats and fish. And with fresh cherries beginning to appear in the Belgian markets, now is the time to start making cherry based dishes. (And it is a great excuse to use my cherry pitter). The combination of cherries and mangos, with a surprise touch of mint and chile peppers, makes this salsa flavorful and the perfect complement to the salmon. And since the salsa doesn’t need to sit you can make it while the salmon is grilling. (The salsa would also be good served alongside grilled chicken or pork).

So fire up the grill and enjoy some of the best flavors of the season.

 CARAMELIZED SALMON w/ CHERRY-MANGO SALSA

1 1/2 pounds skin-on salmon filets (fresh is preferable)

3 tablespoons brown sugar

1 tablespoon finely grated orange peel

1/2 teaspoon coarsely ground black pepper

1 ripe mango, peeled and chopped

1 cup fresh cherries, pitted and halved

2 tablespoons fresh mint, minced

2 teaspoons white balsamic vinegar

1/4 teaspoon crushed red pepper flakes

  • In a small bowl, stir together the brown sugar, orange peel and pepper.
  • Place the fish, skin side down, in a shallow pan and rub the sugar mixture over the fish. Cover and refrigerate for 2 hours.
  • When ready to cook, pre-heat a grill to medium heat.
  • Remove the fish from the pan and drain off any juices. Place the salmon, skin side down, on the grill. Do not turn the fish but grill until the fish flakes easily, about 20 to 25 minutes depending on your grill.
  • Meanwhile, toss together the mango, cherries, mint, vinegar and red chile pepper flakes.
  • Spoon the fruit salsa over the warm fish and serve immediately.
Serves 4

 

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