Wild Salmon with Sweet Cherry, Onion, and Tarragon Chutney
Walla Walla sweet onion
plus oil for grilling
pitted and halved
red wine vinegar
Salt and pepper
wild salmon fillet
cut into 4 portions
fresh tarragon leaves
plus sprigs for garnish
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.
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 and photo courtesy of
Northwest Cherry Growers