Cherry Glazed Salmon Recipes

MAPLE CHERRY GLAZED SALMON

Maple Cherry Glazed Salmon image

DH saw an advertisement and thought this sounded good. I did some digging and found a recipe that I could modify. Serve with rice to absorb the wonderful sauce.

Provided by PaulaG

Categories Sweet

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 (5 ounce) salmon fillets
1/2 cup dry tart cherries
1/3 cup cherry juice
1 -2 tablespoon olive oil
kosher salt (to taste)
black pepper, freshly cracked (to taste)
1/3 cup maple syrup
1 cinnamon stick
2 cups cherry juice
1/2 teaspoon vanilla

Steps:

Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
Cool to room temperature and then chill.
Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

Nutrition Facts : Calories 251.8, Fat 8.4, SaturatedFat 1.4, Cholesterol 64.5, Sodium 108.8, Carbohydrate 13.6, Fiber 0.2, Sugar 12.2, Protein 28.9

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE

Grilled Salmon with Sherry Vinegar-Honey Glaze image

Provided by Bobby Flay

Categories main-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each

Steps:

In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.

GLAZED SALMON WITH DRIED CHERRY SAFFRON RICE

Glazed Salmon with Dried Cherry Saffron Rice image

Provided by Sandra Lee

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup cranberry juice concentrate
2 tablespoons balsamic vinegar
2 tablespoons cherry preserves
4 salmon fillets, approximately 6 ounces each
1 teaspoon salt-free citrus herb seasoning (recommended: Spice Islands)
Orange slices
Toasted slivered almonds, for garnish
2 cups low-sodium chicken stock (recommended: Swansons)
2 cups instant rice (recommended: Uncle Ben's)
1 pinch salt
1 pinch pepper
1 pinch saffron threads
3 tablespoons dried cherries

Steps:

Preheat broiler. Line a baking sheet with foil and place in broiler.
In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
Serve glazed salmon fillets hot garnished with almonds.
In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
Fluff with fork to distribute saffron and cherries. Serve hot.

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