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.