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Salmon a la Rainier
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- #91853
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
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
directions
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.
added by
recipenita
nutrition data
323 calories, 6 grams fat, 36 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
February 8, 2009
This is quite possibly one of the best salmon recipes we've tried. The cranberry sauce is the right balance of tart and sweet with a hint of Asian flavors. We'll make this again!
January 28, 2009
Outstanding!!! The salmon was tender and the flavor was perfect. The soy sauce/ginger/vermouth balanced out the sweetness of the cranberry. We wished we had doubled the recipe!