The best recipes are always happy accidents or meals made out of necessity, aren't they? That's what I really love about cooking. Baking's so scientific but cooking -- cooking's game for anything. Throw a bunch of odd-ball ingredients together and you almost always get something good in return.
This was a necessity meal that turned into a very tasty meal, and I love it when that happens.
My favourite fish is pink salmon and usually I make it very simply. Lemon juice, salt and pepper, maybe some dried dill, under the broiler. This time, I had a bowl of cherries that just weren't cutting it. You know, I always have these grand ideas about cherries. They look so pretty and wonderful, but then I buy them, and they're no where near as good as I imagined they'd be. So they sit around in a bowl and get snacked on casually -- I say casually cuz we'll have a couple, remember they're not so great, then stop eating them until the next day.
I really hate wasting food, and I wanted to get rid of them before they all went south, so I came up with this. Strawberries with balsamic vinegar seems to work, so why not cherries? This isn't necessarily a recipe. It's more of an idea or suggested method if you've also got a ripening cherry problem on your hands.
however many cherries you've got (I had maybe 2 cups)
balsamic vinegar (possibly 1/4 - 1/2 cup)
olive or canola oil
salt & pepper
Pit the cherries by any means necessary. I don't cook or bake with cherries enough to own a cherry pitter, so I halved them with a pairing knife, then I picked each pit out. Labour intensive but satisfying cuz it's assembly line work (and that's my favourite kind).
Place all the cherries into some sort of frying pan (whatever you've got), place on medium high heat with a drizzle of oil and enough balsamic vinegar to cover the bottom of the pan. Heat, stirring occasionally, until the vinegar starts to bubble and cook off. Continue until the cherries have cooked down ever so slightly and the balsamic vinegar has reduced to a thickish glaze. Salt and pepper to taste.
I buy the frozen filets of salmon (when they're on sale, of course), but any kind your little heart desires will work
Arrange the salmon filets on a foil lined baking sheet. Drizzle enough honey on each piece to lightly cover (use your fingers to spread it around if you must). Salt and pepper to taste.
Place under a preheated broiler until the fish is done to your satisfaction (it doesn't take very long at all. I always tend towards a little well-done which I like. They seem meatier to me that way). Once done, remove, place on a plate, and top with the cherries. Delightful!