Chef Chuck's Salmon with Black Cherry Reduction

Salmone con Amarena

Salmon and black cherry reduction sauce was a surprising combination, that I decided to create today. The reduction sauce was sweet and light and paired well with the salmon. These black cherries were a seasonal delight.


Salmon with Black Cherry Reduction
1 pound salmon
1 1/2 cups black cherries, pitted
1 cup water
1/2 red onion, finely chopped
1 garlic clove, minced
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper


Combine all ingredients except salmon in a saucepan and simmer uncovered for 40 minutes, stirring occasionally. Place salmon in baking pan salt and pepper, pour cherry reduction over top. Bake at 375 degrees for 25-30 minutes.

Sweet Honey Salmon

Sweet Sockeye!

In the mood for something lighter tonight, seafood came to mind. When it comes to buying fish the best way is to select the freshest! The salmon just came in today so that will be our selection. I seem to think wild fish has more flavor then farm raised. This fish dish is easy to make with few ingredients. After tasting the dish the salmon took on a sweet lemon mellow flavor. The garlic added a nutty taste, as we know fish is always a healthy choice! If there happens to be any leftovers, great, good for tomorrows salad. 


Sweet Honey Salmon
1 pound wild salmon
3 tablespoons extra virgin olive oil
5-6 garlic cloves, thinly sliced
1/2 cup honey
juice of half a lemon (about 2 tablespoons)
salt and pepper 


Preheat oven to 375 degrees. Wash and pat dry salmon, place skin side down in a baking dish lined with tin foil, salt and pepper. In a frying pan saute garlic in olive oil for 1-2 minutes. Lower heat add honey and lemon juice, heat 1 minute. Pour honey mixture over salmon and bake 20-25 minutes. Transfer to serving platter and drizzle any remaining honey over salmon.