Salmon a la Rainier
Category: Seafood
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Serves/Makes: 6
Ready in: 1-2 hrs
- 6 salmon fillets (4 to 6 oz. size), thawed if necessary
- 1 can (16 ounce size) whole berry cranberry sauce
- 1/2 cup cranberry juice cocktail
- 1/4 cup soy sauce
- 1/4 cup dry vermouth
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 1/2 teaspoon grated fresh ginger root
- 1 teaspoon asian sesame oil
- vegetable oil, as needed
Place salmon in a large, non-reactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinade 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 to 10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving.
Recipe Source: cdkitchen.com
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