Yield: 6 Servings
|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