I can be a lazy cook. You might not think so, considering the hours I spend in the kitchen, or the amount of thought I put into planning meals. That’s because eating right is important to me. It takes time and attention to bring meals to the table that emphasize fresh and flavorful whole food. I think I make smart choices when it comes to eating right. But more importantly, I want to make sure we are eating well. Eating well requires a cook to be creative and flexible. But being creative in the kitchen day after day can be a chore if you let it. So don’t let it. Embrace the lazy cook in you, and start with this Savory Cherry Relish with Sweet Onions.
Homemade relish or salsa is a colorful way to bring a simple splash of creativity to the plate. For the lazy cook (or the cook who’s in a lazy mood) relish and salsa have the advantage of being quick and easy to prepare without compromising my mantra of eating right while eating well.
At first glance there’s not a whole lot of difference between relish and salsa. It’s easy to say that relish becomes salsa with the addition of a little heat. And that’s true – chile peppers can transform relish into salsa – but spice isn’t the only factor. For me the difference between the two is simple: salsa is an arrangement of tastes and textures that boldly come together in one flavorful bite. Relish however is more subtle. It’s usually intended to enhance another food. Salsa is a melange of ingredients, while relish is best when it highlights one particular ingredient. In this case cherries. Savory Cherry Relish with Sweet Onions.
Serving a piece of grilled fish with a simple fruit or vegetable relish is very typical of what I consider lazy cooking. It is straightforward, flavorful and makes a minimal mess. It’s also a way to highlight the ingredients themselves because you don’t mask them with heavy sauces. Of course grilling is just one way to go. Simple relishes and salsa are great with poached, pan-fried and broiled fish as well.
Savory Cherry Relish with Sweet Onions
I’m serving this Savory Cherry Relish with seared salmon. I think that the richness of salmon is perfect with fruit relishes. Same with tuna.
Once you have the idea, there’s plenty room to let the lazy cook in you eat as well as he or she likes. GREG
Savory Cherry Relish with Sweet Onions
Print This Recipe Yield 4–6Source Adapted from Tom DouglasPublished
Ingredients
- 1 tablespoon olive oil
- 1 pinch each kosher salt and freshly cracked black pepper (plus more as needed)
- 8 ounce sweet onion (such as Wallwalla, Vidalia or Maui) peeled and cut into ⅓‑inch slices
- ½ pound fresh cherries (pitted and halved)
- 2 tablespoon balsamic vinegar
Directions
Place the onion slices in a medium bowl; toss with olive, salt and pepper.
Set a large grill pan over medium-high heat. Once hot to the point of almost smoking, carefully lay the onion slices out in a single layer. Grill them, turning as needed, until nicely marked and beginning to soften; about 7 minutes. Remove the onions from heat and coarsely chop them.
In a medium bowl combine chopped grilled onions, halved cherries, and vinegar; toss to combine. Season with additional salt and pepper to taste. Serve at room temperature.
What’s beautiful combination of sweet and tart. And I cannot imagine you are lazy, Greg… perhaps just thrifty with your time!
My recipe post this week is King Salmon with a fruit salsa — yes, I’m a lazy cook, too. Love this cherry relish — I will have to work up the stamina to pit some cherries this year.
LOL I agree with Coco about pitting cherries. But with a cherry pitter I do feel like I am cheating. I love the simplicity of the rest of the recipe. I am going out to buy cherries while they are still available. Cherries with salmon is one of my favorite combinations.
Greg, you have such an intriguing and delicious habit of taking a food like cherries down the path less travelled. And, of course, taking some stunning photos along the way.
I’m really lazy, and now I’m a thief, too. Thanks!
Ooh ooh I’d eat this out of a bowl with a spoon. And not just because I don’t eat meat. Looks excellent.
I’m a lazy cook too, but no one’s complaining. I have to steal this cherry idea because onions with fruit is so yes. Just grab fish and go. Lazy, but SMART!
Good distinction between relish and salsa. I love them both! And I’ve made cherry salsa before, but not relish. Time to broaden my horizons, wouldn’t you say? 😉
Welcome to NorCal―your green, foggy Instagrams of Mendocino are beautiful! Cherry season is here, as is grilling season. Soon as the glitch reveals the recipe, I’m all over it. Safe travels.
I’ll be looking for that recipe tomorrow, too! Cherry season is upon us and I don’t want to miss an opportunity to use them!
Must be something wrong with my iPad. I can’t find the recipe and I really want to make this relish. It would be delicious with a grilled pork tenderloin. What am I doing wrong, Greg? Thanks.
Oops. I am in Mendocino and there is a technical glitch with the recipe. I will fix it when I am home tomorrow night. Sorry. GREG
Thanks — it will be definitely worth waiting for!
Finally the recipe is showing up! I guess I had the module turned off. GREG
There is nothing lazy about pitting fresh cherries.
If you were truly a lazy cook, you’d have bought a bag of frozen, pitted cherries and been done w it.
This relish is brilliant. I’m going to whip up a jar tonight and use it to garnish something yummy.
Thanks, G!