Caramelized Salmon With Cherry Salsa

Caramelized Salmon With Cherry Salsa

A delicious feast for the eye as well as the palate, this is a perfect entrée for your Valentine. Recipe from the Cherry Marketing Institute.

• 1-1/2 pounds fresh or frozen salmon fillet with skin
• 3 Tbsp brown sugar
• 1 Tbsp grated orange peel
• 1/2 tsp grated orange peel
• 1/2 tsp coarsely ground pepper
• 1 ripe mango or papaya, seeded, peeled and chopped
• 1 cup frozen tart cherries, thawed, drained and halved*
• 2 Tbsp chopped fresh mint, basil or cilantro
• 2 tsp balsamic vinegar
• 1/4 tsp crushed red pepper (cayenne)

*1/2 cup dried tart cherries can be substituted for frozen tart cherries

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 and serve immediately. Makes 4 Servings.

Tip: 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 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 and serve immediately.

Per Serving: 326 Cal; 11 g Total Fat (2 g Sat Fat); 21 g Carb; 93 mg Cholesterol; 87 mg Sodium; 35 g Protein; 2 g Fiber. Exchanges: 4 Lean Meat; 1-1/2 Fruit; 2 Fat.