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.