The unique, tart flavor of the cranberry balances the richness of the salmon beautifully. The sauce can be made low in fat: Simply leave out the butter and sweeten it up a bit with a little honey. Wild rice or potato puree and a green vegetable are nice accompaniments.
SERVES: 4 to 6
INGREDIENTS:
- 1 cup dry white wine
- 1 cup cleaned cranberries (fresh or frozen)
- juice of 1 orange
- 6 tablespoons cold butter
- 1/2teaspoon grated orange peel
- 1/2tablespoon chopped fresh mint
- pinch of salt
- pinch of white pepper
- 1 tablespoon honey (optional)
- 4 to 6 salmon fillets (5 to 7 ounces each)
- mint sprig for garnish
INSTRUCTIONS:
- In a saucepan bring wine, cranberries, and orange juice to a boil, and reduce the liquid down at a medium-high heat for 5 minutes.
- Blend cranberries and wine in blender until smooth.
- Pour cranberry puree into a saucepan and heat. Swirl cold butter into the puree, 1 tablespoon at a time. Add orange peel, chopped mint, salt, and pepper. If the cranberry puree is too tart, add a tablespoon of honey.
- Preheat broiler for 10 minutes. The high oven temperature will help seal in the juices.
- Place fillets on broiler rack, and position the rack so fillets are 2 to 4 inches from the heat. Fillets do not need turning. Check them after 5 minutes; they should be nearly done.
- Pour sauce over fish, garnish with mint, and serve at once.
