Makes 4 servings. This recipe assures that sometimes less is indeed more. Although this simple dish calls for just a few ingredients, it always makes a big hit with guests. As the fish cooks, I like to prepare buttered couscous and haricots verts to serve as accompaniments.
For the fish
4 (6-ounce) salmon fillets
Olive oil for brushing
Salt and pepper to taste
For the sauce
1 (12-ounce) package frozen pitted red cherries
½ cup fresh orange juice
1 teaspoon cold water
1 teaspoon cornstarch
1 tablespoon raspberry vinegar
1 teaspoon extra-virgin olive oil
Position the oven rack about 5 inches from the heating element and preheat the broiler.
Lightly brush the salmon with oil. Place, skin-side down, on a baking sheet or broiler pan. Broil for 4 minutes or until the desired doneness. Sprinkle with salt and pepper.
Meanwhile, combine the cherries and orange juice in a small saucepan over high heat. Cook, stirring occasionally, for 3 minutes, and then reduce the heat to medium.
Stir together the water and cornstarch in a small bowl until smooth. Add to the saucepan and stir for 2 minutes or until thickened to a maple-syrup consistency. Stir in the vinegar and olive oil. Remove the pan from the heat.
To serve, transfer the salmon fillets to plates and top with the sauce.