1 cup chopped tart cherries (thawed from frozen)
1 small red onion, diced (about 1/2 cup)
1 jalapeño, chopped
1 tablespoon honey
1 clove garlic, minced
1 teaspoon grated ginger
Salt and pepper, to taste
1 pound salmon fillet, cut into four pieces
1/4 cup tart cherry juice (juice from frozen cherries will work)
1/4 cup honey
In medium bowl, stir together ingredients for salsa until well combined. Cover; chill until ready to serve.
Preheat oven to 350°. Line baking sheet with nonstick aluminum foil or parchment (foil preferred). Rinse salmon fillets under cool water; pat dry with paper towel. Arrange on baking sheet.
In small bowl, whisk together cherry juice and honey. Spread half of mixture over salmon fillets, reserving second half.
Slide baking sheet into oven; bake for 15 to 17 minutes, until just about cooked through. Drizzle second half of tart cherry-honey mixture over fillets; bake for an additional 2 to 3 minutes, until slightly golden at edges.
Serve salmon fillets on bed of greens with tart cherry salsa on top.
Courtesy of Family Features