Cherry Sauce For Grilled Salmon Recipes

Steps:

• Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
• Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
• Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
• When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
• Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
• Spoon the tomato mixture over the salmon and serve immediately.

Steps:

• Preheat the oven to 200°F.
• Arrange the tomatoes, cut sides up, in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle a little kosher salt all over. Bake until the tomatoes have concentrated their flavor (the skins will wrinkle a little) but are not dry, about 30 minutes.
• Transfer the tomatoes to a bowl and add the sauce. Gently toss until the tomatoes are evenly coated, adding more sauce if you like. Let stand for 15 minutes.
• Heat your grill or a grill pan to medium-high.
• Season the salmon on both sides with salt and pepper, then drizzle a little oil all over. Put on the grill, flat side down, and cook until the flesh releases easily from the grill grate, about 4 minutes. Carefully flip and cook until a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 2 minutes longer.
• Transfer the salmon to plates, spoon the sauce over the salmon, sprinkle with fleur de sel, and serve.
• To concentrate the flavor of your tomatoes, you can use the technique above or, if you have a gas oven, you can put the tray of tomatoes in the oven overnight. Leave the oven off; the heat from the pilot light alone will have the same effect.

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.