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Ingredients
Chutney
- 1 Walla Walla sweet onion sliced
- 1 Tbsp olive oil plus oil for grilling
- 1 Tbsp ginger root minced
- 1 tsp garlic chopped
- 1/2 pound bing cherries pitted and halved
- 1/4 cup red wine
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- Salt and pepper to taste
Salmon
- 1-1/2 lbs wild salmon fillet cut into 4 portions
- 2 tsp fresh tarragon leaves plus sprigs for garnish
Ingredients
Chutney
Salmon
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Instructions
Chutney
- In a hot saucepan, caramelize onions in oil, then add ginger and garlic; cook until lightly golden.
- Add cherries and cook gently until they are tender.
- Finish with vinegar, sugar, tarragon, salt, and pepper.
- Deglaze pan with red wine and reduce.
Salmon
- To grill the salmon, preheat a backyard barbecue and rub the grilling surface with olive oil.
- Season the salmon fillets lightly with salt and pepper.
- Grill skin side up for five minutes, or until dark lines form on the flesh, then turn the salmon and grill until the fish is just cooked through, about 4 minutes more.
- Serve the salmon with the chutney and garnish with tarragon sprigs.
Recipe Notes
Recipe and photo courtesy of Northwest Cherry Growers.
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