February is National Hearth Month as well as National Cherry month and for good reason!
Researchers believe Montmorency tart cherries may provide a number of cardiovascular benefits due to the intensity of anthocyanins inside these ruby-red fruits. Studies indicate that tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation and improve belly fat – all factors specifically linked to heart disease risk.
In this recipe we are combining Cherry De-Lite with 3 other delicious foods to create 1 amazing dinner to celebrate with a healthy heart this Valentine's Day!
- Olive oil, which can boost good cholesterol.
- Salmon, which may lower your risk for heart failure and other heart conditions.
- Broccoli, which help keep blood vessels healthy.
Broiled Salmon with Citrus Tart Cherry
Total Time: 35 minutes
Prep: 5 minutes
Cook: 30 minutes
Yield: 4 servings
Citrus Tart Cherry Topping:
- 2 cups Cherry De-Lite dried cherries
- 1 cup Cherry De-Lite tart cherry juice
- 1 1/2 tablespoons olive oil
- 1/2 red onion, finely chopped
- 1 cup walnuts, chopped
- 2 clementines, peeled and separated into sections
- 1/3 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1/8 teaspoon ground cinnamon
- Pinch ground cardamom
- Pinch nutmeg
- Zest of 1/2 lemon
- 4 1/2-pound salmon fillets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
Citrus Tart Cherry Topping
In a large pot, add the olive oil and heat to medium. Add the onion and sauté until it begins to turn brown, about 8 minutes.
Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.
Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.
Place oven on high broil setting and allow the oven to heat all the way.
In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over salmon fillets (if time permits, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).
Broil for 8 to 10 minutes, or until fish is cooked through.
Remove from the oven, top with Citrus Tart Cherry Topping and serve with wild rice and something green.
Wash broccoli. Trim the broccoli and cut into florets. Pour about an inch of water into a skillet or wok and bring it to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over boiling water and cook until the broccoli is crisp-tender, 8 to 10 minutes depending on the size of the florets. Remove the steaming basket from the skillet. Drizzle with olive oil and sea salt.