Broiled Salmon With Cherry Sauce
Makes 4 servingsThis recipe assures that sometimes less is indeed more. Although this simple dish calls for just a few ingredients, it always makes a big hit with guests. As the fish cooks, I like to prepare buttered couscous and haricots verts to serve as accompaniments.
4 (6-ounce) salmon fillets
Olive oil for brushing
Salt and pepper to taste
1 (12-ounce) package frozen pitted red cherries
½ cup fresh orange juice
1 teaspoon cold water
1 teaspoon cornstarch (see Tip)
1 tablespoon raspberry vinegar
1 teaspoon extra-virgin olive oilPosition the oven rack about 5 inches from the heating element and preheat the broiler.Lightly brush the salmon with oil. Place, skin-side down, on a baking sheet or broiler pan. Broil for 4 minutes or until the desired doneness. Sprinkle with salt and pepper.Meanwhile, combine the cherries and orange juice in a small saucepan over high heat. Cook, stirring occasionally, for 3 minutes, and then reduce the heat to medium. Stir together the water and cornstarch in a small bowl until smooth. Add to the saucepan and stir for 2 minutes or until thickened to a maple-syrup consistency. Stir in the vinegar and olive oil. Remove the pan from the heat.To serve, transfer the salmon fillets to plates and top with the sauce.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the fish
4 (6-ounce) salmon fillets
Olive oil for brushing
Salt and pepper to taste
For the sauce
1 (12-ounce) package frozen pitted red cherries
½ cup fresh orange juice
1 teaspoon cold water
1 teaspoon cornstarch (see Tip)
1 tablespoon raspberry vinegar
1 teaspoon extra-virgin olive oilPosition the oven rack about 5 inches from the heating element and preheat the broiler.Lightly brush the salmon with oil. Place, skin-side down, on a baking sheet or broiler pan. Broil for 4 minutes or until the desired doneness. Sprinkle with salt and pepper.Meanwhile, combine the cherries and orange juice in a small saucepan over high heat. Cook, stirring occasionally, for 3 minutes, and then reduce the heat to medium. Stir together the water and cornstarch in a small bowl until smooth. Add to the saucepan and stir for 2 minutes or until thickened to a maple-syrup consistency. Stir in the vinegar and olive oil. Remove the pan from the heat.To serve, transfer the salmon fillets to plates and top with the sauce.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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