Tom Douglas' Bing Cherry Salmon


  • 1 3-ounce fillet salmon
  • Salt and pepper to taste
  • 2 tablespoons red wine vingear
  • 2 tablespoons olive oil
  • 2 sprigs fresh tarragon, leaved and chopped
  • 2 cups bing cherries, halved

1. Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste. 2. Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.

View full recipe at SpringPad


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