Sweet and Spicy Summer Bounty Salmon

1 pint Bing cherries, pitted and halved
2 tablespoons honey
2 tablespoons worcestershire sauce
1 tablespoon chopped chipotle peppers in adobo sauce
1 tablespoon fish sauce
1 teaspoon coarse salt
1 teaspoon black pepper
1 red serrano pepper, seeded
1 clove garlic, cut in half
3-4 mandarin oranges or tangerines
4 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.