You may have already read about my love affair with cherries here (and if you haven’t, you should – there’s a cocktail recipe involved). Yesterday, as part of the Kitchen Play Progressive Party, sponsored by the Cherry Marketing Institute, I decided to put my spin on the Honey-Tart Cherry Glazed Salmon with Rustic Cherry Salsa – or in my case, with a tart cherry relish.
I have stared at the word “relish” for too long, these past couple of days. It’s starting to look and sound weird. But it sure tastes good.
I knew right from the start that I probably wasn’t going to make the original salsa, because raw onions do a number on my digestive system. I liked Sarah’s idea of contrasting the sweet salmon with something sour, sweet, and spicy, though. I knew what I was going to do with the cherries before I started, but I had no idea what to call it. It wasn’t really a compote or a chutney. It wasn’t merely a “sauce.” After staring at my recipe bookmarks for awhile, I finally realized that what I had in mind could be classified as a relish, and having assuaged my compulsive need to be correct, it was time to cook.
Spicy Tart Cherry Relish
- 1/4 c cherry juice
- 2 tbsp honey
- 1/4 cup apple cider vinegar
- 1 cup tart cherries, chopped (I used a jarred variety; if yours are more sour than sweet, add more honey)
- 1 tbsp chopped fresh rosemary
- 1 clove garlic, minced
- 2 pinches salt
- 3-4 healthy shakes of cayenne pepper, more or less to taste
- orange zest
Combine all ingredients except orange zest in small heavy pot. Over medium heat, bring the ingredients to a boil. Turn the heat down and simmer until the cherries have collapsed and the liquid is reduced to a glaze, about 15 minutes. Add orange zest to taste. Allow to cool.
Honey/Tart Cherry Glazed Salmon
- 1/4 c cherry juice
- 1/4 c honey
- 1 pound of salmon, divided into 4 pieces
Preheat oven to 350 and place salmon on foil-lined baking sheet. Sprinkle with salt and pepper. Meanwhile, combine and microwave the cherry juice and honey in a large glass measuring cup for about 4 minutes, or until the liquid is reduced by half. Brush half of the glaze over the salmon, cook at 350 for 15 minutes (more, if necessary – mine took about 20) until salmon is opaque. Brush the remaining glaze over the salmon, and serve alongside the spicy cherry relish.