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Place cherries in a glass bowl.
Bring port to a boil in a saucepan and pour over the cherries.
Cover with plastic wrap and steep 30 minutes.
Drain cherries, pat dry and set aside.
Heat a stovetop grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill.
Brush salmon lightly with olive oil and season with salt and pepper.
Place salmon, skin side down (if not using skinned fillets), on the grill.
Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.
Melt butter in a skillet over medium-high heat.
Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Be careful not to burn the butter.
Remove the skillet from the heat and add rosemary, orange zest, almonds and cherries, stirring after adding each ingredient.
Season with salt and pepper. Be careful when adding the first two ingredients, as the butter may sizzle and pop.
Place salmon on four dinner plates, top with the browned butter and serve immediately.