Alaska Salmon Recipes
Alaska King Salmon a la Rainier
A cranberry and ginger marinade.
- 6 Alaska King Salmon fillets, thawed
- 1 can
(16 oz.) whole berry cranberry sauce
- 1/2 cup
cranberry juice cocktail
- 1/4 cup soy sauce
- 1/4 cup dry vermouth
- 1 tbsp. minced garlic
- 1 tbsp. brown sugar
- 1-1/2 tsp. grated fresh
ginger root
- 1 tsp. Asian sesame oil
- vegetable oil, as needed
Place salmon in a large, non-reactive pan or dish. Combine
all 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
juice 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 1/4 cup sauce
per serving.
Makes 6 servings.
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