It is BC cherry season--they are in the stores, and I picked some up today. I have a salmon in the freezer. I am debating whether or not to poach or grill it. I make this every year around this time--usually grill the salmon. In the past, I have made this sauce (subbing maple syrup for the honey, lime for the lemon):
Cherry Sauce For Grilled Salmon Recipe - Food.com - 187339
I did a bit of surfing...
Am debating trying this sauce this year:
A cool cherry paprikash sauce for salmon recipe from food52
What do you guys think? Go with tried and true, or try something new? Poached or grilled?