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
Impressively beautiful plus delicious! I made and refrigerated the glaze (Step 1) earlier in the afternoon by starting with 2 cups of cherry juice and then reducing it to 1/2 cup which took less than 25 minutes; then I added the maple syrup, cinnamon, and vanilla and simmered for another 10 minutes. I reconstituted the cherries with the 1/3 cup of cherry juice while the salmon was grilling. This would also be fabulous with craisins (especially ones from Wisconsin). I served ours with steamed broccoli and rice, and poured some of the leftover cherry mixture over all. Oh, yum! Thanks Paula G for posting. And thanks also to your hubby for helping you create this recipe. Made for the Fish and Seafood Photo Challenge.