Pan-Seared Salmon with Fresh Summer Cherry Garlic Sauce

Servings: 4

We show off our summer fruit glaze in one of the new Colours pans with Teflon™ nonstick coatings.



1 teaspoon olive oil

4 (4-ounce) salmon filets

12 ripe fresh cherries, pitted and cut in half

1 cup cherry or acai berry juice

1 clove garlic, minced

1 teaspoon chopped dried rosemary leaves and whole sprigs for garnish

1 tablespoon honey

Salt and pepper

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Brush the olive oil over the salmon on both sides. In a large skillet with Teflon™ nonstick coatings, sear the salmon for about 8 minutes a side or until browned. Remove and keep warm. Pour the cherry juice into the same pan and follow with the garlic and rosemary leaves. Bring to a boil and then turn down to a slow bubble. Stir in the honey, season with salt and pepper to taste, and serve over the salmon.  

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