Caramelized Salmon with Cherry Salsa
    
 
 
1 1/2 pounds fresh or frozen salmon filet with skin
 
3 tablespoons brown sugar
 
1 tablespoon grated orange peel
 
1/2 teaspoon coarsely ground black 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
     
   
    
  • Thaw salmon, if frozen. Stir together brown sugar, orange peel and pepper.
  • Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish.
  • Cover and refrigerate 2 to 8 hours. Remove the fish from pan, draining off any juices.
  • Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals.
  • Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.
  • Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish.
  • Serve immediately.

    Yield: 4 servings