Sweet and Spicy Summer Bounty Salmon
- Number of Servings: 4
Ingredients
1 pint Bing cherries, pitted and halved2 tablespoons honey2 tablespoons worcestershire sauce1 tablespoon chopped chipotle peppers in adobo sauce1 tablespoon fish sauce1 teaspoon coarse salt1 teaspoon black pepper1 red serrano pepper, seeded1 clove garlic, cut in half3-4 mandarin oranges or tangerines4 4-oz. salmon filets
In medium pot, combine first nine ingredients. Set over medium heat,
cherries will begin to release juices. Allow to simmer a somewhat
thick glaze has formed. Discard serrano pepper and garlic.
Meanwhile, slice oranges into 1/4-inch thick slices, arrange on top of
filets. Using brush, spread glaze over exposed portions of salmon and
on top of orange slices.
Place salmon into close-fitting grill basket. Cook on hot grill until
cooked to desired doneness, turning once. Transfer filets to plates,
spoon remaining glaze and cherries over filets.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user METTLEMETAL.
cherries will begin to release juices. Allow to simmer a somewhat
thick glaze has formed. Discard serrano pepper and garlic.
Meanwhile, slice oranges into 1/4-inch thick slices, arrange on top of
filets. Using brush, spread glaze over exposed portions of salmon and
on top of orange slices.
Place salmon into close-fitting grill basket. Cook on hot grill until
cooked to desired doneness, turning once. Transfer filets to plates,
spoon remaining glaze and cherries over filets.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user METTLEMETAL.
Nutritional Info Amount Per Serving
- Calories: 323.2
- Total Fat: 12.1 g
- Cholesterol: 56.7 mg
- Sodium: 1,093.8 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 1.6 g
- Protein: 24.0 g
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