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Caramelized Salmon with Cherry Salsa

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Recipe Ingredients

1 1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved*
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Cooking Procedures

Thaw fish, if frozen.

Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

Makes 4 servings.

* 1/2 cup dried tart cherries can be substituted for frozen tart cherries.

NOTE: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350 degree F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare fruit salsa as directed above. Spoon over warm fish. Serve immediately. 
 
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Excerpt from the wayback cook-book collection:

from four to five pounds of 85*****" the round of beef p und St wel1 on a11 sides with macaroni. a WOoden mallet, and lard it with square strips of bacon half an inch wide, which have been turned over and over in a mixture of salt, pepper, three cloves powdered, and a minced clove of garlic. When thus prepared, put the beef into the hot fat left in the stew-pot, and roast it uncovered on the top of the stove, slowly for two hours. It must be of a nice brown all over. Then add to the mea

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