Traditional recipes

Caramelized Salmon with Cherry Salsa

Caramelized Salmon with Cherry Salsa

Ingredients

  • 1 1/2 Pound skin-on salmon fillets
  • 3 Tablespoons brown sugar
  • 1 Tablespoon grated orange peel
  • 1/2 Teaspoon coarsely ground pepper
  • 1 ripe mango or papaya, seeded, peeled, and chopped
  • 1 Cup frozen tart cherries, thawed, drained, and halved
  • 2 Tablespoons chopped mint, basil, or cilantro
  • 2 Teaspoons balsamic vinegar
  • 1/4 Teaspoon crushed red pepper flakes

Directions

Thaw the fish, if frozen. In a bowl, stir together the brown sugar, orange peel, and pepper. Place the fish, skin side down, in a shallow pan. Rub the sugar mixture over the fish. Cover and refrigerate for 2-8 hours.

Then, preheat a gas grill on medium heat or prepare a charcoal grill.

Remove the fish from the pan, draining off any juices. Place the salmon, skin-side down, on the grill (if using a charcoal grill, place 4-6 inches from medium-hot coals.) Grill until the fish flakes easily, about 20-25 minutes. Do not turn.

Meanwhile, in another bowl, toss together the mango or papaya, cherries, mint, vinegar, and red chile pepper flakes. Spoon the fruit salsa over the warm fish and serve immediately.

Nutritional Facts

Servings4

Calories Per Serving449

Folate equivalent (total)88µg22%

Riboflavin (B2)0.3mg18.4%


Caramelized Salmon with Cherry Salsa - Recipes

You may not have thought of combining salmon and cherries before. But this dish is colorful in the winter, tropical in the summer and delicious year-round.

Ingredients

  • 1½ pounds fresh or frozen salmon filets with skin
  • 3 tablespoons brown sugar
  • 1 tablespoon grated orange peel
  • ½ teaspoon coarsely ground pepper
  • 1 ripe mango or papaya, seeded, peeled and chopped
  • 1 cup frozen tart (Montmorency) cherries, thawed, drained and halved
  • 2 tablespoons chopped fresh mint, basil or cilantro
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon crushed red pepper

Preparation

  1. Thaw the fish, if frozen.
  2. Stir together brown sugar, orange peel and pepper. Place the fish, skin side down, in a shallow pan. Rub the sugar mixture over the fish. Cover and refrigerate for 2 to 8 hours.
  3. Remove the fish from pan, draining off any juices. Place the filets, skin-side down, on a gas grill over medium heat or on a charcoal grill, 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until the fish flakes easily. Do not turn the fish.
  4. Meanwhile, toss together the mango or papaya, cherries, mint, vinegar and red pepper. Spoon the fruit salsa over warm fish. Serve immediately.

Recipe © Cherry Marketing Institute. Other material © Copyright 2005- Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.


Directions

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 Montmorency tart cherries, mango or papaya, mint, vinegar and red pepper.


Salsa Baked Salmon

On a long Jet Blue flight from Seattle (my hometown) to New York (my current home), I watched Italian American chef and TV personality Giada De Laurentiis make an incredible salmon recipe, which inspired my simpler version using jarred salsa right out of the pantry. It really doesn’t get any easier! The side of onion soup is a Greek version of one of my all-time favorites, French Onion Soup.

Ingredients

  • 4 (4-ounce) salmon fillets
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12-ounce) jar of your favorite salsa
  • ½ cup cherry tomatoes, halved

Preparation

Preheat oven to 400°F. Place each portion of salmon in the center of a large piece of a foil. Drizzle with olive oil season with salt and pepper to taste then cover with salsa. Arrange cherry tomatoes around salmon. Fold the foil over the salmon then twist the ends like a candy wrapper. Place wrapped salmon on a baking sheet, and bake 40 minutes. Be careful when you unwrap the salmon steam will escape and can burn you.

Goes with: Greek Onion Soup. Add 2 cups chopped onions, 2 medium potatoes, chopped, and 2 cups Italian or basil tomato sauce to a pot. Add water and/or vegetable broth to cover. Sprinkle with salt and pepper to taste. Boil over medium heat temperature for
30 minutes and serve.


Caramelized Salmon With Cherry Salsa

1 1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

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.

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

NOTE: 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 a preheated 350 degree 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. Serve immediately.

Nutrition Facts per Serving: 326 calories, 11 g total fat (2 g saturated fat), 93 mg cholesterol, 87 mg sodium, 21 g carbohydrates, 1.5 g fiber, 34.5 g protein


Caramelized Salmon with Cherry Salsa

Salmon, rich in omega-3 fatty acids, teams up with cherries for a healthy entrée that's as delicious as it looks.

Recipe Ingredients:

1 1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons packed brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped (see note)
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Cooking Directions:

  1. 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.
  2. 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.
  3. Meanwhile, toss together mango or papaya, cherries, cilantro, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

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

To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful&mdashmango is very slippery.

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 a preheated 350°F (175°C) 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. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): 326 calories, 11 g total fat (2 g saturated fat), 93 mg cholesterol, 87 mg sodium, 21 g carbohydrates, 1.5 g fiber, 34.5 g protein.

Dietary Exchanges: 4 lean meat, 1 1/2 fruit.

Recipe and photograph courtesy of The Cherry Marketing Institute, used with permission.


Paleo Salmon With Cherry Tomato Salsa And Asparagus

Being able to prepare a very healthy meal in a limited amount of time is something that the majority of people long for (especially when children are apart of the equation). With a lot of experience in the kitchen, I can say that fish is by far the best way to go in order to achieve this. If you pair it up with some easy sides, fish takes no time at all to grill up on the BBQ, or roast in the oven.

Aside from the fact that preparation and cooking time is super quick and easy, fish is a a great source of various important nutrients. For example, fish is usually a great source of selenium, which is an essential and much needed nutrient that acts as an antioxidant. Most people need more selenium in their diet. In addition to that, fatty fish like salmon, trout and mackerel are great source of vitamin A, vitamin D and fresh Omega-3 fat, provided they are wild and not farmed. The omega-3 fat is a very important component, important enough to warrant the regular consumption of fatty wild fish. Omega-3 fats are very important to counter-balance Omega-6 consumption, but it’s usually a good idea to only get it from fresh fish because supplements go rancid very quickly in the presence of heat, light or oxygen and rancid Omega-3 is not a good idea at all.

I opted to use salmon for this dish however, you are not at all restricted to it. Any fish option would work well with this combination. That being said, I would recommend a more strong tasting fish like tuna, or sea-bass. You need to work with something that will absorb the strong flavours and counter them well. If you choose to go with something not as strong like a white fish, I would slightly lessen the amount of lemon and garlic used in the marinade.

The cherry tomato salsa compliments the fish very well. This is a really good way to serve fish for people who are not fond of it, as the salsa helps down-play the taste of the fish a little bit. It’s also quite refreshing every time you bite into a juicy tomato. This simple salsa is one I’ve used as a garnish for various types of fish, as well as meat. In fact, it’s best paired up with a meaty piece of steak fresh off the BBQ. This is the same for the asparagus. It’s arguably the simplest way to prepare it, yet it’s more than enough to make it absolutely delicious.

Prior to jumping into the preparation work, make sure you read the multiple recipes and instructions over, as time can be saved by preparing one part while another cooks. For example, it’s best to prepare the cherry tomato salsa while the salmon is marinating in the refrigerator.


Spiced Salmon with Caramelized Onion and Pepper Relish

Ingredients

Spiced salmon

  • 1 lb salmon
  • 1 tbsp olive oil
  • 2 garlic minced
  • 1 tsp lemon zest
  • ½ tsp crushed red pepper flakes
  • 1 tsp paprika
  • ½ tsp oregano dried
  • salt and pepper

Caramelized onion and pepper relish

  • 1 tbsp oil
  • ½ red onion sliced
  • 1 bell pepper sliced
  • 1 tsp ginger minced
  • 1 tbsp sherry vinegar
  • pinch of sugar
  • salt and pepper
  • 2 tbsp fresh basil chopped

Whipped feta

Instructions


Caramelized Sockeye Salmon with Wild Berry Gastrique

Get this easy recipe for Caramelized Sockeye Salmon with Wild Berry Gastrique. Use local berries to top this sweet and salty, lightly browned crust on succulent wild fish.

Caramelized Sockeye Salmon! We're wild about salmon here, and especially wild salmon. It's Sockeye salmon season here on the West Coast of Canada and these fish, with their deep red-coloured flesh, have just started appearing on the docks and in stores.

While Atlantic salmon and Pink salmon often need a glaze or a crunchy coating to enhance their flavour, wild Sockeye is incredibly tasty all on its own. Fresh berries are ripening in my garden, so combining the two simply made sense to me, and this Caramelized Sockeye Salmon with Wild Berry Gastrique was the result!

Salmon is packed with protein and two types of omega-3 fatty acids, nutrients that our bodies must obtain from food. Omega-3's are necessary for brain, eye, and nerve development. While other foods, like walnuts, hemp, chia, and flax seeds contain omega-3's, our bodies can absorb them more easily from fish. Nutritionists recommend eating salmon from a sustainable source at least once or twice a week.

I used freshly picked huckleberries to make this Berry Gastrique that I served on top of the salmon, but you can substitute other berries. Blueberries or wild blackberries also make a fabulous gastrique for fish.

So what's a gastrique?

It's an easy way to dress up a plain piece of meat or fish. Simply put, a gastrique is a reduction of vinegar and sugar that can be infused with almost anything you&rsquod like. Don't be put off by the fancy name. It's very easy to make.


To get a sweet and smoky glaze on this salmon, make a simple rub from brown sugar and smoked sea salt. Sear it on high heat and then broil it in the oven to create a sweet and salty, lightly browned caramelized crust that's a tiny bit crispy. Top it with a berry gastrique and you have a healthy, impressive dish for your family and friends.


Salmon with Huckleberry Sauce on Caramelized Onions

  • Author: [email protected]
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 1 x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Description

a rich piece of salmon on sweet caramelized onions with a huckleberry sauce. Blueberries can be substituted

Ingredients

  • 1 5oz piece of salmon
  • 3/4 cup huckleberries, divided
  • 1 TBS red wine
  • 1 TBS red wine vinegar
  • 1 tsp brown sugar
  • 1 tsp fresh marjarom, divided alternatively 1/2 tsp dried
  • 1 tsp butter, optional
  • salt and pepper

For the caramelized onions:

  • 1 medium onion
  • 1 large shallot
  • 1 tsp fresh thyme
  • 1 TBS olive oil
  • 1 TBS sherry
  • salt and pepper
  • water as needed

Instructions

Make the Caramelized Onions:

  • Slice the onion and shallot into 1/8 – 1/4″ slices.
  • Heat a pan and add the olive oil. Add the onion and shallot slices, the thyme and some salt and pepper.
  • Let the onions sweat and cook down until they are quite soft. Add the sherry. If the pan seems dry you can add water to keep the onions from sticking.
  • Cook the onions until they start to turn brown and are very soft and sweet. About 45 minutes
  • Keep warm

Make the Huckleberry Sauce

  • Add all but about a TBS of the huckleberries to a saucepan. (If you don’t have access to huckleberries you can use blueberries.) Let them cook a bit until they release their juices.
  • Add the red wine vinegar, the red wine and the brown sugar. Add salt and pepper to taste.
  • When the sauce has cooked down a bit and just before you are ready to serve add the butter if desired to thicken the sauce and add a touch of richness. Taste and adjust the seasoning.
  • Heat a fry pan over medium high heat.
  • Add about a tsp of canola oil.
  • Salt the salmon fillet on both sides. Add it to the hot pan and cook the salmon on each side about 2 to 3 minutes. The cooking time all depends on the thickness of the cut of salmon.
  • Let it rest for about 3 minutes out of the pan.
  • Serve the salmon on top of the onions with the huckleberry sauce on top.
  • Sprinkle the remaining whole huckleberries and marjoram on top.

Notes

The cook time includes the cooking down time for the caramelized onions

Keywords: salmon, huckleberries, blueberries, salmon recipe, caramelized onions


Watch the video: Opskrift: Laks i ovn - med lime og smør (December 2021).