The Atlantic salmon that I like at the grocery store I typically shop at only goes on sale a few times a year. Recently was one of those times, and this recipe came my way just as it did, so really, this was one of those absolutely perfectly timed discoveries. This was also the final recipe I used my old oven on (I roasted the salmon significantly ahead of my using it so that it didn’t go bad and put it in the fridge until I finally made the honeyed cherries.) Farewell, old oven and your fire setting tendencies; you will not be missed.
Balsamic and salmon, and honey and cherries seem like pretty natural pairings, but combine all of it in one dish, and the flavor combination is absolutely amazing.
Balsamic Roasted Salmon with Honeyed Cherries
Lasts approximately 3 to 4 lunches
- minimum 1 lb salmon
- 2 T olive oil
- 3 T balsamic vinegar
- 2 T olive oil
- 3 T honey
- 2 c cherries, pitted (see cherry almond dutch baby recipe for pitting tips)
- 2 T balsamic vinegar
Preheat your oven to 350 degrees. If your cherries are not already depitted, do so now while your oven is heating up. Take your salmon, place it skin side down a baking sheet. Sprinkle liberally with salt, drizzle with the olive oil and balsamic vinegar, and roast for 8 to 10 minutes, depending on how thick the salmon is.
Meanwhile, on your stovetop, combine the honey and olive oil, and bring to a light simmer. Add the cherries, and simmer again, adding the balsamic vinegar not long after. Once the balsamic vinegar has been simmered in, remove from heat.
And then, combine it all onto a plate or whatever you’re storing it in. Layer the salmon over the cherries for maximum pretty.