For the Sweet Cherry BBQ Sauce:
- 2 cups fresh pitted cherries
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon fine sea salt
- 8 ounces tomato sauce
- 1/4 teaspoon cayenne pepper
For the salmon
- 1 large salmon filet, deboned
- 1 cup fresh pitted cherries
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- fresh parsley, finely chopped, for garnish
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 4 servings
InstructionsFor the Sweet Cherry BBQ Sauce:
- Place the cherries, molasses, vinegar, and salt together in a small sauce pan. Cover and simmer for about 30 minutes on low, or until the cherries have popped or softened in texture.
- Add the tomato sauce and simmer for an additional 10 minutes.
- Using an immersion blender (or by pouring the sauce in a regular blender), blend the sauce until you reach a desired consistency.
- Season with the cayenne pepper.
- Note: if the sauce seems too thick, add a tablespoon of water until it reaches a consistency you're happy with.
- Pre-heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
- Season the salmon with the sea salt and pepper, then place on the baking sheet.
- Spoon about half of the BBQ sauce over the salmon.
- Bake at 350 F for 14 – 16 minutes. Garnish with the fresh cherries and parsley.
- Serve and enjoy!
NotesThe leftover BBQ sauce will keep stored in your refrigerator for up to 2 weeks. For more salmon recipes click here, and for more recipes from Fed and Fit click here.
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