Glazed Salmon with Rustic Tart Cherry Salsa

Staff Writer
Glazed Salmon with Rustic Tart Cherry Salsa
Glazed Salmon with Rustic Tart Cherry Salsa
Cherry Marketing Institute

Glazed Salmon with Rustic Tart Cherry Salsa

A glaze made from honey and tart cherries gives these salmon fillets a delicious sweet and sour flavor that makes you want more, and a tart cherry salsa is a welcome contrast to the richness of the fish. This is a dish you'll want to make again and again.

Click here to see 15 Salmon Recipes That Won't Make You Yawn.

4
Servings
353
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can use the juice from frozen cherries.

Ingredients

For the salsa

  • 1 Cup chopped tart cherries, thawed if frozen
  • 1/2 Cup diced red onion
  • 1 jalapeño, chopped
  • 1 Tablespoon honey
  • 1 clove garlic, minced
  • 1 Teaspoon grated ginger
  • Salt and pepper, to taste

For the salmon

  • 1 Pound salmon fillet, cut into 4 pieces
  • 1/4 Cup tart cherry juice*
  • 1/4 Cup honey
  • Salad greens, for serving

Directions

For the salsa

In a medium-sized bowl, stir together all of the ingredients until well combined. Cover and chill until ready to serve.

For the salmon

Preheat the oven to 350 degrees.

Line a baking sheet with aluminum foil or parchment paper (foil preferred). Arrange the salmon on the baking sheet.

In a small bowl, whisk together the cherry juice and honey. Spread half of the mixture over the salmon fillets, reserving the second half.

Slide the baking sheet into the oven and bake until just about cooked through, about 15-17 minutes. Drizzle the second half of the tart cherry-honey mixture over the fillets and bake until slightly golden at the edges, about 2-3 more minutes.

Serve the salmon fillets on a bed of greens with the tart cherry salsa on top.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Nutritional Facts

Total Fat
15g
24%
Sugar
27g
N/A
Saturated Fat
4g
18%
Cholesterol
62mg
21%
Protein
24g
48%
Carbs
31g
10%
Vitamin A
33µg
4%
Vitamin B12
4µg
61%
Vitamin B6
0.8mg
40%
Vitamin C
15mg
25%
Vitamin E
4mg
21%
Vitamin K
3µg
4%
Calcium
29mg
3%
Fiber
1g
6%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
0.8mg
4.4%
Magnesium
40mg
10%
Monounsaturated
4g
N/A
Niacin (B3)
10mg
51%
Phosphorus
290mg
41%
Polyunsaturated
4g
N/A
Potassium
561mg
16%
Riboflavin (B2)
0.2mg
12.7%
Sodium
497mg
21%
Sugars, added
22g
N/A
Thiamin (B1)
0.3mg
17.5%
Zinc
0.6mg
3.8%

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