Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | (4 to 6 oz each) Alaska |
| \N \N | Salmon fillets, thawed |
| 1 can | (16 oz.) whole berry |
| \N \N | Cranberry sauce |
| ½ cup | Cranberry juice cocktail |
| ¼ cup | Soy sauce |
| ¼ cup | Dry vermouth |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Brown sugar |
| 1½ teaspoon | Grated fresh ginger root |
| 1 teaspoon | Asian sesame oil |
| \N \N | Vegetable oil, as needed |
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 ¼ cup sauce per serving.
From: Linda Magee