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Serves/Makes: 4 - 6

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

How to cook:

• Thaw salmon fillet, if frozen.
• Stir together brown sugar, orange peel and pepper.
• Place salmon fillet, skin side down, in a shallow pan.
• Rub sugar mixture over fish.
• Cover and refrigerate 2 to 8 hours.
• Remove salmon fillet 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 The Caramelized Barbecued Salmon with Cherry Salsa immediately.

Note:

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

This recipe for Caramelized Barbecued Salmon with Cherry Salsa serves/makes: 4 - 6

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Main Ingredient: Salmon
Preparation Method: Barbecue