Sweet cherry pie

No lie: Celebrate Presidents Day with a homemade cherry pie. A great fruit pie is perfection made simple, and even George would appreciate that. (Los Angeles Times/Gary Friedman)

1 1/2 pounds fresh salmon fillet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 1/2 cups fresh tart (sour) cherries (see note)
1 ripe mango or papaya, seeded, peeled and chopped
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Place fish, skin side down, in a shallow pan. Stir together brown sugar, orange peel and pepper. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Rinse cherries; remove stems and pit cherries. If desired, cut cherries in half. Set aside to use in salsa.

Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.

Meanwhile, prepare salsa. Toss together pitted cherries, mango or papaya chunks, mint, balsamic vinegar and red pepper. Spoon fresh cherry salsa over warm fish. Serve immediately.

Note: One-half cup dried tart cherries can be substituted for fresh tart cherries.

Variation: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours.

Bake, covered, in a preheated 350-degree oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily. Prepare cherry salsa as directed above; spoon over warm fish. Serve immediately.

Per serving: 384 calories; 39 grams protein; 13 grams fat; 2 grams saturated fat; 28 grams carbohydrate; 2 grams fiber; 107 milligrams cholesterol; 93 milligrams sodium

-- Cherry Marketing Institute