- Makes 1 serving
- 2 cups bing cherries, halved
- 2 sprigs fresh tarragon, leaved and chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vingear
- Salt and pepper to taste
- 1 3-ounce fillet salmon
- Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
- Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.