Cherry Sauce For Grilled Salmon Recipes

GRILLED SALMON WITH CHERRY GLAZE

Steps:

• In medium saucepan, saute the shallots and garlic in the olive oil until tender, about 3 minutes.Add the remaining ingredients (except the salmon) to the pot and bring to a boil. Let the glaze simmer for about 20 minutes, stirring often, until the glaze has thickened. Remove from heat. Prepare your egg for medium heat at about 350 degrees. Oil the grill grates VERY WELL with canola oil. It is imperative you do this so the fish does not stick. Note: By leaving the skin on the fish, it helps the filets stay together and not tear apart on the grill. Place the salmon directly on the grates and cook for 15-20 minutes, or until the internal temperature is 140 degrees and the fish flakes easily with a fork. During the last 5 minutes of cooking, add the glaze to the fish filets. Serve with remaining glaze.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

CHERRY SAUCE FOR GRILLED SALMON

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
• Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

CEDAR PLANK SALMON WITH GRILLED CHERRY TOMATOES

Steps:

• Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
• Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
• Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
• When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
• Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
• Spoon the tomato mixture over the salmon and serve immediately.

GLAZED SALMON WITH DRIED CHERRY SAFFRON RICE

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.

CHERRY BARBECUE SAUCE

Steps:

• Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
• Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)

GRILLED SALMON WITH CHERRY TOMATO BARBECUE SAUCE

Steps:

• Preheat the oven to 200°F.
• Arrange the tomatoes, cut sides up, in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle a little kosher salt all over. Bake until the tomatoes have concentrated their flavor (the skins will wrinkle a little) but are not dry, about 30 minutes.
• Transfer the tomatoes to a bowl and add the sauce. Gently toss until the tomatoes are evenly coated, adding more sauce if you like. Let stand for 15 minutes.
• Heat your grill or a grill pan to medium-high.
• Season the salmon on both sides with salt and pepper, then drizzle a little oil all over. Put on the grill, flat side down, and cook until the flesh releases easily from the grill grate, about 4 minutes. Carefully flip and cook until a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 2 minutes longer.
• Transfer the salmon to plates, spoon the sauce over the salmon, sprinkle with fleur de sel, and serve.
• To concentrate the flavor of your tomatoes, you can use the technique above or, if you have a gas oven, you can put the tray of tomatoes in the oven overnight. Leave the oven off; the heat from the pilot light alone will have the same effect.

GRILLED SALMON WITH CHEESE SAUCE

Steps:

• Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently. , In a microwave-safe dish, combine cheese spread and milk. Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.,