- 4 6 ounce sockeye salmon portions
- 6 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon water
- ¼ c Brown Sugar
- 1 Tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped shallots
- 1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried or rosemary
- 1/2 teaspoon finely grated fresh ginger
Tender and moist salmon topped with a luscious cranberry ginger mustard sauce. It’s delicious and it couldn’t be easier!
This recipe is so versatile, you can cook your salmon any way you'd like. Pick your favorite cooking method and go! Grill, bake, steam...Anything goes.
And let's admit, Cranberry Sauce, Whether you love it or hate it, Thanksgiving and Christmas simply aren’t the same without it. This sauce will transform your salmon into a holiday masterpiece that may just become your new holiday tradition.
To make the base cranberry sauce, place the first four ingredients in a small saucepan and bring to a boil. Simmer for about 10 minutes or until soft and thickened. Add all remaining ingredients and simmer for another 5 minutes. Add a few more whole cranberries and simmer for another minute. Let the sauce cool to room temperature and then store in the fridge. Will keep for at least a week.
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