CARAMELIZED SALMON WITH CHERRY SALSA
Make and share this Caramelized Salmon With Cherry Salsa recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 296, Fat 6.1, SaturatedFat 1, Cholesterol 88.7, Sodium 124.7, Carbohydrate 25.1, Fiber 2, Sugar 22.3, Protein 34.9
CARAMELIZED SALMON WITH CHERRY SALSA
Salmon, rich in omega-3 fatty acids, teams up with cherries for a healthy entree.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 22.2 g, Cholesterol 83.8 mg, Fat 16.7 g, Fiber 1.6 g, Protein 30.1 g, SaturatedFat 3.4 g, Sodium 86.7 mg, Sugar 19.1 g
CARAMELIZED SALMON WITH CHERRY SALSA
Salmon, rich in omega-3 fatty acids, teams up with cherries for a healthy entree.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 22.2 g, Cholesterol 83.8 mg, Fat 16.7 g, Fiber 1.6 g, Protein 30.1 g, SaturatedFat 3.4 g, Sodium 86.7 mg, Sugar 19.1 g
CARAMELIZED SALMON
Carmelizing isn't just for onions! This is a wonderfully delicious way of making salmon extra-special. Prep time includes marination.
Provided by Julesong
Categories Vegetable
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
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
Provided by Tom Douglas
Yield Makes 1 serving
Number Of Ingredients 6
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.
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