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Ingredients

Macerated Cherries
1 cup dried cherries
1 cup port or Madeira (or use cherry juice has a nonalcoholic alternative)

Salmon
4 (6-ounce) center-cut wild salmon fillets, skinned
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Beurre Noisette
1 stick (1/2 cup) butter
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Freshly grated zest of 1 orange
1 cup lightly crushed smoked almonds

Description

<em><strong>Secret Ingredient: Dried Cherries</strong></em> This Recipe Was Brought To Us By Guest Chef Braiden Rex-Johnson, Seattle Food Writer And Cookbook Author. The Recipe Is From Her Book <em>Pacific Northwest Wining

Wholefoods