Broiled salmon with cherry sauce

Published On: Feb 14 2013 01:33:08 PM EST
Updated On: Nov 21 2013 06:09:39 AM EST
Recipe of the day, spices

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.

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
1 tablespoon raspberry vinegar
1 teaspoon extra-virgin olive oil

Position 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.

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