Sturgeon Bay Visitor Center Recipes
From the Market Cookbook: Grilled Salmon with Door County Tart Cherry Salsa
This salsa has a nice bite and is great on broiled whitefish or grilled chicken as well. Tart pitted cherries can be used fresh, frozen, or jarred.
Recipe is courtesy of Door County Cherry Recipes from the Market Cookbook. Cookbooks can be purchased through Door County Coffee, Madison Avenue Market, Bliss, Cornucopia, and Renard’s Cheese. Salmon is available at the Sturgeon Bay Saturday Farmer's Market (Market Square/City Hall Parking Lot) from Door County Custom Meats (they have LOTS of fablous meat--worth checking them out!)
- 2 lbs. Salmon
For the Glaze:
- 2 tablespoons honey
- 2 tablespoons tart cherry juice
- 1 cup pitted cherries, drained and chopped
- 1/3 cucumber, diced
- 1 small red onion, diced (about ½ cup)
- 1 tablespoon honey
- ½ jalapeno, chopped (or to taste)
- 1 clove garlic, minced
- 1 tablespoon grated ginger
- Salt and pepper to taste
In a medium bowl, stir together all of the salsa ingredients, until well combined. Set aside.
Heat the grill to medium-high. Mix the glaze in a small bowl.
Prepare salmon by rinsing, patting dry, and brushing with glaze. Brush grill grate with oil to prevent sticking.
Place the salmon, skin side down, on the grill and cover.
Cook until the salmon just starts to release its fat (white in color) and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch thick fillets.
Allow another 10 minutes for each extra inch of thickness.
Use a spatula to remove the fish from grill.
Serve the salmon fillets on a bed of greens with the tart cherry salsa on top!