Grilled Salmon with Fresh Bing Cherry Reduction Sauce ~ Sauteed Local Cucumbers and Spinach
Wonderful to make in the summer when western bing cherries are at their peek flavor. Photo above with simple roasted fingerling potatoes, cut into "pennies".
Ingredients:
- 32 ounces Salmon fillet, cut into four portions, pin bones removed
- ½ teaspoon salt, pink salt, lemon salt or sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon light brown sugar
- ¼ teaspoon fresh cracked black pepper
- 2 teaspoons extra virgin olive oil
- 1 cup cherry juice, bottled - healthfood store or better grocery store
- 1 teaspoon fresh garlic, peeled and minced
- 1 sprig fresh rosemary
- 1 tablespoon agave nectar
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh cracked black pepper
- 12 large fresh bing cherries, pitted, cut in half
Method:
Cut salmon into 4 servings, 8 ounces each, leaving the skin on. Make the simple rub: Mix together salt of your choice, smoked paprika, light brown sugar and cracked pepper.
Place the fillets on a plate, coat with 1 t. olive oil, using a pastry brush or your fingers. Sprinkle evenly with spice rub. Rub in to coat. Can set aside in the refrigerator for up to 6 hours. Heat a grill pan to medium high heat, coating with the remaining olive oil. Add the salmon, flesh side down. Cook until you have a good golden color with strong grill marks. Turn over, and turn the heat down to low. Tent with a piece of heavy foil. Cook until done, testing one piece, about 5 - 7 minutes, depending on thickness of fish. The salmon will continue to cook as it cools, so take off the heat slightly underdone.
Make the cherry reduction sauce:
In a small sauce pan add 1 cup of organic cherry juice, 1 t. minced garlic and a rosemary sprig. Bring to a boil, and reduce over a moderate boil
until 1/4 cup remains. Hint: Take off heat and check when reducing, will be bitter if reduced too far. Remove the rosemary sprig, add 1T. agave nectar.
Add 2 t. extra virgin olive oil slowly with a whisk. Add the sea salt and pepper. Taste for seasonings. Before serving add the cherry halves , only to slightly heat through.
Place the sauteed cucumbers and spinach on a plate. Top with a serving of grilled salmon. Top with the cherry sauce. Garnish with a rosemary sprig,
if desired and serve.
Notes:
