.Roasted Cherry Bourbon Balsamic Salmon Is An Elegant Entree That Can Be Made Ahead
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Roasted Cherry Bourbon Balsamic Salmon
Roasted Cherry Bourbon Balsamic Salmon brings some new flavors to roasted fish. Salmon is frequently cooked with a sweet and savory glaze using ingredients such as soy sauce, mustard and honey. This recipe adds a twist with bourbon, vinegar and fruit, and fits well into my favorite “walk-away cooking” techniques.
You may have most of the ingredients already at home. For the bourbon, an airline-sized bottle from your local liquor store will have enough for at least two batches. If there is no time for an extra errand, or you prefer to avoid alcohol, an equal amount of vanilla extract makes a good substitute. Most grocery stores carry frozen cherries and these have the benefit of being already pitted. If you want to try this recipe during cherry season, see below for my favorite cherry pitter. I actually own two, because as soon as someone sees it being used, they want to try it as well, and kids (this is a great job for them) get very excited if they don’t have to take turns. It makes short work of pitting cherries for any recipe. If you have no kids around, a cherry pitter works much better than a knife and you will be in a much better mood when you are done. As soon as there is a cherry pitter that lets you walk away while it does the job, I will be the first to let you know, but in the meantime these work quickly and neatly. I just love my kitchen gadgets. ( I am not going to discuss my mango pitter here, but trust me it’s a game-changer.)
What should I serve on the side with this dish?
I would opt for rice to soak up the delicious sauce. A tossed salad (you have the vinegar out anyway) or steamed asparagus would be other possible sides.
What other kinds of fish would work in this recipe?
This dish would work well with trout, sea bass or tuna. Although I have not tested it, I think this would be a great sauce for baked tofu cubes.
I can’t find fresh thyme in my market. Should I substitute dried?
A tablespoon of fresh herbs equal a teaspoon of dried. For this recipe, substitute 1/3 teaspoon dried thyme leaves if you cannot find it fresh.
Tools Used in Making this Recipe:
OXO Good Grips Cherry and Olive Pitter, Red
De La Rosa Real Foods & Vineyards – Organic Balsamic Vinegar of Modena (16.9 oz/500 ml)
2dayShip Premium Quilon Parchmet Paper Baking Sheets, Pan liner, White, 12 X 16, 200 Count
Roasted Cherry Bourbon Balsamic Salmon
- 2 teaspoons Dijon mustard
- 4 teaspoons bourbon or vanilla extract
- 4 teaspoons balsamic vinegar
- 4 teaspoons maple syrup
- 1 teaspoon black pepper or to taste
- 1 teaspoon salt
- 1 1/2 pounds salmon filet
- 20 cherries fresh or frozen
- 1 teaspoon fresh thyme leaves
Mix mustard, bourbon, balsamic vinegar, maple syrup, pepper and salt in a zip-top bag large enough to hold the fish. Add fish and marinate for at least one hour or up to 12.
Preheat oven to 425 degrees
Chop cherries into quarters, removing pits if you are using fresh fruit. Place cherries on a baking sheet lined with foil or parchment paper. (Do not skip this step or you will be scrubbing the pan for a long time.) Roast cherries for 10 minutes.
Drain fish filets into a colander set over a bowl. (You need the bowl to catch the marinade.) In a small saucepan, combine marinade, cherries and thyme. Simmer and cook 4-6 minutes over low heat. Use a potato masher to puree the cherry pieces until the sauce resembles jam.
Place salmon on baking sheet lined with foil or parchment paper. Roast 6-9 minutes or until it reaches your desired degree of doneness.
Remove salmon from oven and let rest for 3-4 minutes. If any juices have collected on the pan, add them to the marinade.
Sprinkle fish with additional fresh thyme leaves and serve with cherry glaze on top or on the side.
This recipe was adapted from makandhercheese.com