6 (4- to 6-ounces each) Alaska salmon fillets, thawed if necessary
1 can (16 ounces) 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 ginger root
1 teaspoon Asian sesame oil
Vegetable oil, as needed
Place salmon in a large, nonreactive pan or dish. Combine remaining ingredients except vegetable oil. Pour marinade over salmon, turning to coat both sides. Cover and marinate in the refrigerator for one 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, eight to 10 minutes.
Serve salmon fillets with approximately 1/4 cup sauce per serving. Makes six servings.
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