Tom Douglas Bing Cherry Salmon Recipes

TOM DOUGLAS' BING CHERRY SALMON

Steps:

• Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
• Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.

TOM DOUGLAS SALMON RUB RECIPE

Steps:

• Fire up the charcoal grill
• Make sure that the heat is medium hot
• Brush the salmon fillets on both sides with olive oil
• Now, coat the fillets on both sides with the spice rub
• Coat the spice rub generously and press it with your fingers so that the spices are absorbed nicely
• Keep the vents open and grill the salmon over direct heat
• While grilling, watch your fillets carefully to be sure that the brown sugar doesn't burn
• Cook until the spice rub is caramelized from both sides
• Remember-cooking time may vary depending upon the heat and the thickness of the fillets. Standard time is about 10-12 minutes
• When the salmon is marked by the grill flip and finish cooking
• Once fully cooked, place the salmon fillets in a large platter and let them cool down for a while
• Finally, garnish with freshly chopped basil leaves and zest the lemon over the fillets
• Delish!

CARAMELIZED SALMON WITH CHERRY SALSA

Steps:

• 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.

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.

BING CHERRY GELATIN SALAD

Steps:

• Drain pineapple. Drain the cherries and save their juice.
• In a saucepan, combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.