Salmon in Cherry Wine Sauce
Salmon in cherry wine sauce, with savory overtones of bay, fennel and thyme, is an easy way to turn healthy salmon into a special dish.
Lately I’ve seen a lot of recipes for Salmon with Cherry Salsa. They all looked delicious, but right now I only have frozen cherries. So time to improvise!
But no problem–I love a cooked cherry sauce, especially flavored with wine and herbs. The addition of savory herbs like bay, fennel and black pepper adds a whole new dimension to the already tasty fruit.
Yup, over the top!
In truth this sauce is derived from an old favorite. I first did a variation as a canning recipe, served over ice cream or burrata (especially nice) in the depths of fruit-scarce winter. It’s a favorite for a company dessert or an indulgent brunch!
If you are a locavore, late spring is a challenge in Wisconsin. That is unless you have a freezer of great “leftovers.” Pass the cherry sauce!
Salmon with Cherry Wine Sauce
Ingredients
Cherry Sauce
- 1 teaspoon oil
- 1 T minced shallots
- 1 Bay leaf
- 1/2 cup fresh or frozen cherries pitted and halved
- 1/3 cup balsamic vinegar
- 2/3 cup red wine
- ¼ cup honey
- 1-2 sprigs of thyme or ¼ t dried thyme
- ¼ t Peppercorns smashed to crack
- ¼ t Fennel seeds
- Salt pepper to taste
Salmon:
- 24 ounces wild salmon fillets cut in 4 pieces
- 2 Tablespoons olive oil
- Salt pepper to taste
Instructions
- Heat the teaspoon of oil in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent.
- Add the remaining sauce ingredients and simmer for about 10-15 minutes or until reduced by about half. Discard bay leaf and thyme sprigs if used.
- If desired, thicken with a little cornstarch and keep warm while you prepare the salmon.
- Pat salmon fillets dry then brush with oil and sprinkle with salt and pepper. In a hot sautee or grill pan, sear salmon skin side down about 4-5 minutes, then turn over and cook until desired doneness (FDA recommends 145 F, most chefs say less, time will depend on thickness).
- Serve salmon with sauce on top, or on side.
Nutrition
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I would never have thought to pair cherries with salmon. Very interesting.
They are both rich flavors, so I was pleased with how it came out.
This looks so flavorful and elegant — love the combination you have created here. I think salmon pairs especially well with fruits.
Since we do the CSF and get lots of fish, it really helps to “shake up” the recipes!