Alaska Salmon A La Rainier Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: , (4 to 6 oz each) Alaska
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
Directions:
Place salmon in a large, non-reactive pan or dish. Combine remaining
ingredients except vegetable oil. Pour marinades 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, 8-10 minutes. Serve
salmon fillets with approximately 1/4 cup sauce per serving.
From: Linda Magee
Source from luhu.jp
ingredients except vegetable oil. Pour marinades 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, 8-10 minutes. Serve
salmon fillets with approximately 1/4 cup sauce per serving.
From: Linda Magee
Source from luhu.jp
Tags
Fish/shellf