Alaska salmon a la rainier

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

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