It gets saucy when we use cherries with pan-seared salmon. Fresh this time of year, we topped the salmon with a sweet and spicy barbecue sauce made from Kentucky Bourbon and fresh cherries. This easy one-pan-and-a-blender-sauce can be used on grilled salmon, chicken, or pork. It’s shown served over yellow beet and apple mash with fresh watercress.  INGREDIENTS Cherry Bourbon Glaze: 1 tablespoon butter ½ cup green onion 1 ½ teaspoons minced garlic 1½ cups fresh pitted cherries ⅓  cup dark brown sugar ½ cup freshly squeezed orange juice 1 tablespoon molasses 1 tablespoon cider vinegar ¼ cup bourbon ¼ teaspoon ancho chili powder ½ teaspoon dijon mustard 1 teaspoon kosher salt Freshly ground pepper to taste Pan-Seared Salmon: 4  center-cut salmon filets, deboned with skin on Kosher salt Freshly ground black pepper 2 tablespoons olive oil INSTRUCTIONS For the Cherry Bourbon Glaze: In a saucepan over medium hea...