Maple Cherry Glazed Salmon
photo by Peter J
- Ready In:
- 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.
Questions & Replies
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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.
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