| Carmelized Baked Salmon With Cherry Salsa |
| The Little Fish Company |
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Ingredients
1 pound wild King or Silver Salmon
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Directions
Stir together brown sugar, orange peel and pepper.
Place salmon fillet, skin side down, in a shallow pan.
Rub sugar mixture over fish.
Cover and refrigerate 2 to 8 hours.
Remove salmon fillet from pan, draining off any juices.
Spray a baking dish with nonstick cooking spray.
Bake, covered, in a preheated 350 degree F oven for 25 minutes.
Remove cover and bake 5 to 10 minutes, or until fish flakes easily.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red
pepper.
Spoon over warm fish.
Serve The Caramelized Baked Salmon with Cherry Salsa immediately.
1 pound wild King or Silver Salmon
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Directions
Stir together brown sugar, orange peel and pepper.
Place salmon fillet, skin side down, in a shallow pan.
Rub sugar mixture over fish.
Cover and refrigerate 2 to 8 hours.
Remove salmon fillet from pan, draining off any juices.
Spray a baking dish with nonstick cooking spray.
Bake, covered, in a preheated 350 degree F oven for 25 minutes.
Remove cover and bake 5 to 10 minutes, or until fish flakes easily.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red
pepper.
Spoon over warm fish.
Serve The Caramelized Baked Salmon with Cherry Salsa immediately.