| Caramelized Salmon With Cherry Salsa | | Stir together 3 tbsp. brown sugar, 1 tbsp orange zest, and 1/2 tsp. pepper. Place 1.5 lbs of salmon fillets skin side down in a shallow pan. Rub sugar mixture over fish and refrigerate for 2-8 hours. Remove fish from pan. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium hot coals. Grill for 20-25 minutes. Do not turn fish. Meanwhile, toss together 1 ripe chopped mango or papaya, 1 cup pitted and halved cherries, 2 tbsp mint, 1/4 tsp red pepper flakes and 2 tsp balsamic vinegar. Spoon fruit salsa over warm fish and serve. |
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