[Dried Cherries Rehydrated in Port Add Decadence to This Dish] Salmon can be a rich fish, and the tartness of cherries helps to keep that in check. Orange zest and rosemary also play a part in this elegant dish.
Salmon with Cherries
- 1 cup dried cherries
- 1 cup port, Madeira, cherry juice
- 4 (6 ounce) salmon fillets, skinned, if desired
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup unsalted butter
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- Zest of 1 orange
- To rehydrate the cherries, bring the port or cherry juice to a boil in a saucepan and pour over the cherries in a glass bowl.
- Cover with plastic wrap and steep 30 minutes.
- Drain cherries, pat dry and set aside.
- Heat a grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill.
- Brush salmon lightly with olive oil and season with salt and pepper.
- Place salmon, skin side down (if not using skinned fillets), on the grill.
- Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.
- To make the topping, melt butter in a skillet over medium-high heat.
- Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally, being careful not to burn.
- Remove the skillet from the heat and add rosemary, orange zest and cherries, stirring after adding each ingredient; season with salt and pepper.
- Place salmon on 4 dinner plates, top with the browned butter and serve immediately.