Description
I was inspired by the locavore in me since the cherries were in season and I wanted to make something other than pie. If you are feeding hearty eaters, you could increase the fillets to 6; however the glaze would not need to be increased. This can be served with brown rice and a steamed veggie medley…in season of course ; ) or if you want an ‘improvalicious’ idea, see the footnotes.
Ingredients
- 2 ½ cups fresh cherries, pitted and quartered
- ¼ cup unsalted butter
- ⅓ cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- ⅓ cup cold water
- 4 (5 ounce) salmon fillets, about 1 inch thick
- salt and ground black pepper to taste
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4