| Cherry Agrodolce over Cedar Plank Salmon | |
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| Servings: | 6 | | Serving Size: | | | Prep Time: | 25 mins | | Total Time: | 40 mins |
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Served with brown rice. 1 serving: 1 Salmon fillet, 3/4 Cup Agrodulce mixture, 1/2 Cup cherries, 1/4 Cup onion, pepper and celery |
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| NUTRITIONAL INFORMATION 510 Calories; 77 g Carbohydrates; 10 g Fat; 1.5 g Saturated Fat; 24 g Protein; N/A Cholesterol; 6 g Fiber; N/A Potassium; 450 mg Sodium; N/A Added Sugars |
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| Ingredients | | 6 cups Water | 6 each Salmon, Fillet | 1/2 tsp Black Pepper, Ground | 1 Tbsp Oil, Olive, Extra Virgin | 1 lb 4 oz Onions, Fresh, Sliced | 1/2 cup Celery, Fresh, Julienne Sliced | 1 cup Red Bell Peppers, Fresh, Julienne Sliced | each Bay Leaf, Whole | 1/2 tsp Kosher Salt | 1/2 cup Unseasoned Rice Wine Vinegar | 1/2 cup Wine, White | 1/4 cup Granulated Sugar | 3 cups Cherries, Fresh | 1 tsp Rosemary, Fresh, Chopped |
| | Preparation | 1. Place rice in medium saucepot. Cover rice with water. Bring to a boil over medium high heat. Reduce heat to very low simmer. Cover to steam rice for 20 minutes and set aside. | 2. Grill the Salmon: Soak a cedar plank in water for at least 1 hour, Season the salmon with salt and pepper. Place the salmon on the plank and then place the plank on the grill over indirect heat. Cook the salmon until the salmon has reached 145F internally. | (If you wish to omit the cedar plank, grill the salmon over direct medium-high heat and cook until 165F internally). | 3. Wash, pit and slice the cherries in half. Set aside. | 4. In a pan over medium-high heat, heat the olive oil and then sweat the onion, pepper, celery. Add the bay leaf and salt to the pot. Cook until onions become translucent and fork tender. Next add the white wine, sugar and vinegar. Lower the heat and simmer for 20-25 minutes or until the liquid is reduced syrup-like in consistency. Remove from heat and add the rosemary. While off of the heat incorporate the cherries. Serve immediately or cool then refrigerate. | | Tips & Notes | |
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