Name: Roasted salmon with cherry vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 x 180g boneless skinless salmon fillets; 250g fresh cherries, pitted, plus 12-18 cherries for garnish; 125.00 ml rice vinegar; 65.63 gm fresh lime juice; 76.25 gm fish sauce; 18.20 gm olive oil; 4 medium shallots, finely chopped; 3 cloves garlic, chopped; 45.00 gm firmly packed brown sugar; 56.88 gm extra-virgin olive oil; 62.50 ml finely chopped fresh coriander; 20.00 ml lime zest

Roasted salmon with cherry vinaigrette

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Elevate Christmas dinner with Curtis Stone's stunning cherry-glazed salmon recipe using ripe, seasonal cherries.

Ingredients:

4 medium shallots, finely chopped
36.40 gm olive oil
8 x 180g boneless skinless salmon fillets
250g fresh cherries, pitted, plus 12-18 cherries for garnish
125.00 ml rice vinegar
65.63 gm fresh lime juice
76.25 gm fish sauce
18.20 gm olive oil
3 cloves garlic, chopped
45.00 gm firmly packed brown sugar
56.88 gm extra-virgin olive oil
62.50 ml finely chopped fresh coriander
20.00 ml lime zest

Instructions:

For the vinaigrette: Blend 250g of cherries, vinegar, lime juice, and fish sauce in a blender on high speed for 1 minute until smooth.
Heat olive oil in a saucepan over medium-high heat. Sauté shallots until tender, about 1 minute. Add garlic, then brown sugar, and cook over low-medium heat until garlic is tender, about 3 minutes. Stir in cherry mixture and bring to a boil. Simmer over medium-low heat for 15-20 minutes until reduced by half, stirring occasionally. Skim off any foam. Transfer to a bowl and mix in extra virgin olive oil, coriander, and lime zest.
Preheat the oven to 170°C (150°C fan-forced) for perfect baking results.
Season the salmon with salt and pepper. Heat a large non-stick ovenproof pan over high heat with oil. Sear the salmon for 2 minutes until golden brown, then flip and cook for 30 seconds. Finish by roasting the salmon in the oven for 2 minutes until pink in the center. Watch the thickness for accurate cooking time.
Place the salmon on a serving platter, top with the remaining whole cherries for a decorative touch, and serve promptly with the vinaigrette on the side for drizzling over each serving.

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