City Limits Bar & Grill, 2227 S. Range Ave., Colby
Winter 2001

Cherry Glaze:
1 cup dried tart cherries 1 cup sliced shallots, thin
2 garlic cloves sliced, thin 10 oz. beer (an Ale, or best is Harp Beer)
1 oz. Tasmanian Leatherwood Honey or
Wild Flower Honey

Place beer, cherries, shallots and garlic in a heavy bottom pan. Bring to a boil, reduce heat, and simmer until half of the liquid is dissipated. Add honey; continue to simmer until a third of the original liquid remains. Pour contents into a food processor while still warm; puree. Place glaze in a bowl; chill bowl in an ice bath (water and ice in a larger bowl) until cold; refrigerate. This will keep for two to three weeks well covered and refrigerated.

Yield: 12 serving

Sauté Salmon:
8 6-oz boneless, skinless salmon filets
Kosher salt
Ground white pepper
Canola oil
8 Tbs. Cherry Glaze

Preheat oven to 400 degrees.

Season each filet with kosher salt and ground white pepper. Heat sauté pan to medium-high. After the pan is hot, very lightly coat the bottom of the pan with the canola oil. Place bone side of filet down in pan and lightly brown. Turn filet over and sear skin side of filet. Cover the top of each filet with 1 Tbs. of Cherry Glaze. Place pan into oven and cook to the desired temperature (approximately 4-6 minutes on medium for a 1-inch thick filet).