- 1 cup chopped tart cherries, thawed from frozen
- 1 small red onion, diced (about 1/2 cup)
- 1 jalapeno, chopped
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- salt and pepper, to taste
- 1 lb salmon fillet, cut into four pieces
- 1/4 cup tart cherry juice, I used juice from the frozen cherries
- 1/4 cup honey
- In a medium bowl, stir together the ingredients for the salsa until well combined. Cover and chill until ready to serve.
- Preheat the oven to 350 degrees. Line a baking sheet with nonstick aluminum foil or parchment (foil preferred). Rinse the salmon fillets under cool water and pat dry with a paper towel. Arrange on the baking sheet.
- In a small bowl, whisk together the cherry juice and honey. Spread half of the mixture over the salmon fillets, reserving the second half.
- Slide the baking sheet into the oven and bake for 15-17 minutes until just about cooked through. Drizzle the second half of the tart cherry-honey mixture over the fillets and bake for an additional 2-3 minutes until slightly golden at the edges.
- Serve the salmon fillets on a bed of greens with the tart cherry salsa on top. Enjoy!
The Cherry Marketing Institute is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win the following prize pack shipped directly to each winner (valued at $100). – A recipe rock– Sur La Table red measuring cup set– Sur La Table red mixing bowls, set of three– Yaritza apron– 1 lb bag of dried tart cherries – 1 bottle of tart cherry juice – branded cherries toteNo purchase necessary to enter. Void where prohibited. Open to US residents only. The deadline is February 29, 2012. Please review the complete contest rules before entering. Good luck!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.