Brown Sugar Glazed Salmon and Cherry Crumble

 
It's summer and time to FIRE UP THE GRILL

Cook's Notes: To change things up a bit I asked my husband to be the guest blogger for today. He's good at grilling and following directions. I gave him the recipe with easy instructions and then I left for a few hours. I must say he did quite well.  Even did an impressive job plating and taking a picture. 😊Recipe from TasteofHome.com

Brown Sugar Glazed Salmon

Ingredients:

• 1 tablespoon brown sugar
• 2 teaspoons butter
•  1 teaspoon honey 
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• Salt and pepper to taste
• 1 salmon fillet ( 1-1/2 lbs.) 

Directions:

• In a small saucepan over medium heat, cook and stir brown sugar, butter, and honey until melted.
• Remove from heat and whisk in oil, mustard soy sauce, salt, and pepper. Return to stove and cook on low 5 minutes until thickened.  
• Rinse salmon and pat dry. Place on a sheet of foil and baste with glaze for about 20 minutes. Cooking time depends on the thickness of the fillet. 

Cherry Crumbler (I took over on the dessert part)
Cook's Notes:
I am on my second bag of cherries for the season. Lots of recipes to choose from.
Kirsch (cherry brandy) is optional but note the liquor is cooked so not a strong alcohol flavoring. Adds a wonderful flavoring. Recipe adapted from cuisineathome.com
Crust and Topping Ingredients:

• 1-1/2 cups each all-purpose flour, rolled oats, and brown sugar
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/2 teaspoon each baking powder, baking soda, and salt
• 10 tablespoons butter, melted
• 1/2 cup crushed almonds 

Filling Ingredients:

• 2 bags (12 oz. each) frozen dark red cherries, thawed or 6 cups fresh pitted cherries 
• 1 cup sugar
• 1/4 cup cherry juice, apple juice, or pomegranate juice
• 2 tablespoons Kirsch cherry brandy (optional)
• 2 tablespoons fresh lemon juice
• 1 teaspoon almond extract
• 3 tablespoons cornstarch
• Optional a scoop of ice cream

Crust and Topping Directions:

• Cover a rimmed baking sheet with paper towels. Empty cherries onto a baking sheet in a single layer to thaw or proceed with the recipe using fresh pitted cherries.  
• Use a 2 qt. baking dish or something similar. I used a large 10-inch quiche dish.
• Combine flour, rolled oats, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Mix with a pastry (cutter) blender or pulse a few times in food processor.
• Add in melted butter and mix well.
• Preheat oven to 350 degrees.
• Reserve 1-1/2 cups crust mixture for topping and refrigerate.
• Press the remaining mixture into the bottom of the baking dish. Bake 12 minutes.
  

Filling Directions:

• In a small bowl whisk cornstarch, cherry juice, pomegranate or apple juice, lemon juice, Kirsch if adding, and almond extract. Mix until cornstarch is dissolved.
• Heat cherries and sugar bring to a boil. Add in cornstarch mixture and on a medium-low cook until thickened about 3 minutes.
• Pour filling over crust.
  
  
  
• Cover with reserved refrigerated topping and crushed almonds.

• Bake crumble until the top is browned and filling bubbling for about 25 minutes. Cool 10 minutes.