Prep 30 mins
Cook 25 mins
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.
- 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.
Beautiful all round, delicious, looked good, perfect consistency to the sauce and easy to put together. I used a jar of dark cherries along with the juice from the jar.
WOW! I was a little hesitant to try cherry with salmon, but this was truly an amazing recipe. My fiance's reaction was wonderfully positive. We'll be having this again! We used wild caught sockeye salmon, organic 100% cherry juice, and local VT maple syrup. Thanks again for this recipe.
A lovely meal. We followed the recipe, cooking the salmon on the barbeque hotplate, but had to use regular canned cherries and their juice. Thanks Paula for sharing this keeper. Made for Aus/NZ Swap Feb 2009