Alaska salmon a la rainier
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | (4 to 6 oz each) Alaska | |
| Salmon fillets, thawed | ||
| 1 | can | (16 oz.) whole berry |
| Cranberry sauce | ||
| ½ | cup | Cranberry juice cocktail |
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry vermouth |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Brown sugar |
| 1½ | teaspoon | Grated fresh ginger root |
| 1 | teaspoon | Asian sesame oil |
| Vegetable oil, as needed | ||
Directions
Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinades over salmon, turning to coat both sides. Cover and marinate in the refrigerator, 1 hour.
To cook, remove salmon from marinade, reserving marinade. Pat salmon dry with a paper towel. Heat small amount of oil in large skillet over medium-high heat. Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Remove salmon from pan and keep warm. Discard oil from pan. Add reserved marinade. Cook stirring occasionally, until sauce is thickened, 8-10 minutes. Serve salmon fillets with approximately ¼ cup sauce per serving.
From: Linda Magee
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