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