Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 7 Minutes
Servings: 4
Serve as a main course entree with steamed organic spinach or kale. For a salad, flake the salmon over organic spring greens and organic baby spinach and toss with the caramelized cherries. Make an extra salmon for lunch the next day.
4 salmon
3/4 lbs. cherries, fresh, organic
3 tbsp. lemon juice
1 tsp. coconut sugar
2 tsp. fresh thyme
Arrange an oven rack about 8 inches from broiler and preheat broiler. I place my rack slightly above half way point of oven. In a large glass bowl, toss together cherries (pitted and halved), 1/3 of the fresh-squeezed lemon juice, coconut sugar, and chopped fresh thyme.
Arrange salmon skin-side down on a large foil-lined baking sheet. (Do not use parchment as it will burn under the broiler.) Scatter cherry mixture over and around salmon and broil until salmon is cooked to desired doneness and cherries are juicy and caramelized, about 5-7 minutes. Transfer to plates, drizzle with remaining lemon juice, and serve. Almost nice to serve a couple slices of lemon zest on top. I like to serve the salmon on top of fresh steamed kale or spinach.
This is a nice summer and fall dish as Colorado cherries are in season. Enjoy!!
Email
Print
