1.) To make the chutney, in a hot saucepan, caramelize onions in oil, then add ginger and garlic and cook until lightly golden. Add cherries and cook gently. Deglaze pan with red wine and reduce until cherries are tender. Finish with vinegar, sugar, tarragon, salt, and pepper.
2.) To grill the salmon, preheat a backyard barbecue and rub the grilling surface with olive oil. Season the salmon fillets lightly with salt and pepper. Grill skin-side-up for five minutes, or until dark lines form on the flesh, then turn the salmon and grill until the fish is just cooked through, about 4 minutes more. Serve the salmon with the chutney and garnish with tarragon sprigs.
Nutritional Analysis Per Serving: 359 Cal. (127 Cal. from fat), 38 g pro., 14 g fat, 17 g carb., 66 mg chol., 2 g fiber, 222 mg. sodium.