Frog legs with sour cherry salsa

Frog legs

• 6 frog legs
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• freshly ground black pepper
• sea salt
• pinch of cayenne pepper ( optional )

1. In a small bowl, mix the cumin powder, paprika, garlic powder, lime juice, lime zest, cayenne pepper ( if using ), pepper, and salt.
2. Defrost and cut frog legs in half, marinate them and leave them in the fridge for 2-3 hours.
3. Heat a grill. Grill the frog legs over medium heat. Cook on one side, 2 to 3 minutes. Turn and continue to grill until the meat is just cooked through, 2 to 3 minutes. Transfer to a serving platter, cover and let rest for 5 minutes. Serve with the salsa alongside the legs

Sour cherry salsa

• 1 cup sour cherry pitted, fresh or frozen ( I use frozen ), cut in to quarters
• 1 small shallots, minced
• 1/4 cup caperberry , minced ( if using capers 2 tbs is needed )
• 2 tablespoons maple syrup
• 1 tablespoon extra virgin olive oil
• 1/4 cup celery harts chopped
• freshly ground black pepper

1. In a small bowl, combine the sour cherry, shallots, caperberry, maple syrup, olive oil, and pepper.