This tender and moist cranberry salmon recipe features a homemade ginger mustard cranberry sauce that is spread on the cooked salmon filets and briefly broiled. The sauce can be made well in advance, making this an extremely quick dish to prepare. It’s perfect for busy weeknights when you’re in search for a quick but healthy and delicious meal!
A while back I had found an incredible deal on fresh cranberries at a roadside produce stand: 2-pound bags for $2. Our family are all avid smoothie drinkers and being the berry-maniacs we are, I grabbed 15 bags. I brought them home and loaded them in the chest freezer.
With 30 pounds of cranberries I got to work creating some cranberry-themed dishes and making my own cranberry sauces and relishes for canning. Here’s one example, a dish I made for dinner and you’re going to love how fantastically easy and yummy it is!
Cranberry Salmon Recipe
This cranberry salmon is prepared by cooking the salmon, topping it with my homemade Ginger Cranberry Sauce, and then broiling it briefly in the oven. The salmon can be cooked whichever method you prefer: pan-frying, grilling, baking, or sous vide. In the pics below I’m making sous vide salmon, something I was experimenting with at the time to create an ultra moist and delicate salmon. In the recipe card below I provide instructions for different methods of preparing the salmon. Whichever cooking method you use, place the cooked salmon filets on a lightly greased cookie sheet. Set the oven to broil. We’re going to use this delicious Ginger Cranberry Sauce which can be made several days in advance, making this an ultra quick meal to throw together. Generously spoon some of the ginger cranberry sauce over each salmon filet. Broil the filets in a preheated oven for about a minute. Don’t over-broil it or it will dry out salmon. Your beautifully moist and tender cranberry salmon is done. Serve the cranberry salmon with steamed jasmine, basmati or wild rice and your choice of vegetables. Enjoy! Originally published on The Daring Gourmet November 16, 2016 Read more about me…
