50+ Friends Club Cookbook
Fish and Shellfish

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Alaska Salmon A La Rainier

From the Kitchen of: H@ppy

Source:

6	(4 to 6 oz ea)	salmon fillets , thawed if necessary
1	16 oz can	whole berry cranberry sauce
1/2	c	cranberry juice cocktail
1/4	c.	soy sauce
1/4	c.	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 remaining 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 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 to 10 minutes. Serve salmon fillets with approximately 1/4 cup sauce per serving.
• 6 servings.