The hubby’s favorite fish is salmon and I love to try and cook it different ways for him. He especially enjoys when I pair it with fruit like when I made him Salmon with Blackberry Honey Salsa or Salmon with Huckleberry Sauce. The other night I looked in the freezer and it turned into a salmon and cherries kind of recipe. This is why I freeze fruit for the winter; so I can be creative when it comes to making dinner for the hubby. Well, one of the reasons!
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I was sent samples from Raw Spice Bar
Salmon and Cherries: Salmon in Cherry Ale Sauce
Serves 1 but can be doubled
- 1 6 oz salmon filet
- 1 tsp vegetable oil
- 1 cup bing cherries pitted and cut in half, divided
- 1 tsp lemon juice
- 1 tsp Hawaij seasoning or alternatively mix together 1/4 tsp each of ginger, cardamom, cinnamon and cloves
- 1/2 tsp salt
- 8 0z brown ale like Moose Drool
- 2 tsp unsalted butter
For the Turmeric Honey Rice
- 2 cups Jasmine Rice
- 2 cups water (for Instant Pot) 4 cups water (for stove top)
- 1 tsp turmeric
- 2 tsp sea salt
- 3 TBS dried cranberries
- 2 tsp unsalted butter
- 3 TBS Honey
Make the Turmeric Honey Rice:
In an Instant Pot –
- Add the rice, water, turmeric, butter and dried cranberries into the instant pot.
- Set for white rice and let cook.
- After the rice is finished, fluff and stir in the honey. Taste and adjust seasoning if necessary.
For Stove Top:
- Add the water,turmeric, salt, butter to a pot over medium high heat and bring to boil.
- Add the rice and cranberries, return to a simmer, cover and let cook until all the water is absorbed – about 20 minutes.
- Fluff and stir in the honey. Taste and adjust seasoning if necessary
While the rice is cooking, make the salmon:
- Dust the salmon filet on both sides with the hawaiij spice blend and sprinkle with salt.
- In a medium saute pan, add the 3/4 cup of cherries and cook over medium heat until they start to release their juices. Add the ale and let the sauce start to reduce.
- While the sauce is cooking heat a small fry pan over medium heat. Add the vegetable oil.
- Cook the salmon, skin side down for 3 minutes. Flip and cook on the other side for three minutes. Remove from heat and set aside.
- Take the remaining 1/4 cup of cherries and chop roughly.
- When the cherry ale sauce has reduced by half add the salmon filet and reduce heat to a low simmer. Let cook on each side for about 4 minutes. Cover on the second side.
- Remove the filet and add the chopped cherries. Stir and cook just until the cherries are heated through. Turn off the heat and add the butter and let melt.
- Serve the salmon on top of the turmeric honey rice with the cherry ale sauce over top.
How Was the Salmon and Cherries?
Well, the hubby left a clean plate so that tells me that he really enjoyed it. The ale cooked down to make a lovely sauce with the sweet/tart cherries. The butter added just the right amount of richness and smoothed it out. The Moose Drool is a very smooth ale and I use it all the time in cooking when I want an earthier flavor than wine. I am not sure of it’s distribution but look for a good quality brown ale to acheive the same result.
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PrintSalmon and Cherries: Salmon in Cherry Ale Sauce
A spice salmon with a sauce made from frozen cherries in a reduced ale and butter sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 1x
- Category: Main dish
- Method: stove top/Instant Pot
- Cuisine: American
Ingredients
- 1 6 oz salmon filet
- 1 tsp vegetable oil
- 1 cup bing cherries pitted and cut in half, divided
- 1 tsp lemon juice
- 1 tsp Hawaij seasoning or alternatively mix together 1/4 tsp each of ginger, cardamom, cinnamon and cloves
- 1/2 tsp salt
- 8 0z brown ale like Moose Drool
- 2 tsp unsalted butter
For the Turmeric Honey Rice
- 2 cups Jasmine Rice
- 2 cups water (for Instant Pot) 4 cups water (for stove top)
- 1 tsp turmeric
- 2 tsp sea salt
- 3 TBS dried cranberries
- 2 tsp unsalted butter
- 3 TBS Honey
Instructions
Make the Turmeric Honey Rice:
In an Instant Pot –
- Add the rice, water, turmeric, butter and dried cranberries into the instant pot.
- Set for white rice and let cook.
- After the rice is finished, fluff and stir in the honey. Taste and adjust seasoning if necessary.
For Stove Top:
- Add the water,turmeric, salt, butter to a pot over medium high heat and bring to boil.
- Add the rice and cranberries, return to a simmer, cover and let cook until all the water is absorbed – about 20 minutes.
- Fluff and stir in the honey. Taste and adjust seasoning if necessary
While the rice is cooking, make the salmon:
- Dust the salmon filet on both sides with the hawaiij spice blend and sprinkle with salt.
- In a medium saute pan, add the 3/4 cup of cherries and cook over medium heat until they start to release their juices. Add the ale and let the sauce start to reduce.
- While the sauce is cooking heat a small fry pan over medium heat. Add the vegetable oil.
- Cook the salmon, skin side down for 3 minutes. Flip and cook on the other side for three minutes. Remove from heat and set aside.
- Take the remaining 1/4 cup of cherries and chop roughly.
- When the cherry ale sauce has reduced by half add the salmon filet and reduce heat to a low simmer. Let cook on each side for about 4 minutes. Cover on the second side.
- Remove the filet and add the chopped cherries. Stir and cook just until the cherries are heated through. Turn off the heat and add the butter and let melt.
- Serve the salmon on top of the turmeric honey rice with the cherry ale sauce over top.
Notes
I served this with sliced tomatoes but any side vegetable would be delicious
I used the cook time for instant pot rice as that is what I used to make my rice which was about 15 minutes overall. If I can remember stove top rice would probably add 10 minutes to cook time
This recipe is easily doubled
Keywords: salmon, salmon and cherries, turmeric honey rice, salmon and rice, instant pot rice,
