So I didn't come up with this recipe, I just stumbled across it in The Recipe to a Low Allergen Life (which I picked up at Albertson's Pharmacy for free one day). I did make it and fall in love, so that is why it is appearing on this blog. I have never been a salmon fan. That may sound crazy coming from someone who really loves to eat fish, tilapia, cod, trout, halibut, flounder, etc. but salmon has always just been a bad taste for me. I was a bit leery of trying it in this recipe, but decided to give it a go. I found the bag of salmon fillets or steaks (I don't know which) at Sam's Club and it would serve my family for 2 dinners. I decided it would be worth the money. If however, the money would not be worth it for you and yours... or you just can't bring yourself to make salmon the recipes also says to try it with chicken so you have no excuse.
The best thing about this recipe to me is that is looks and tastes like it was a lot of work, so if you're entertaining you'll be a hit. However, it is EASY! But nobody has to know but you and me...
Cranberry Ginger Salmon1 1/4 Tbsp ginger root, minced
2 tsp garlic, minced
1/4 cup honey
1/4 cup low sodium soy sauce
1/4 tsp freshly ground pepper
1 cup whole berry canned cranberry sauce
4 salmon fillets or steaks
Preheat oven to 350 degrees.
In a medium bowl, combine ginger, garlic, honey, soy sauce, pepper and cranberry sauce. Mix until thoroughly blended.
Spray a shallow baking pan with cooking spray and place salmon in pan. Spoon cranberry mixture evenly over fillets/steaks.
Bake 15 minutes for fillets (25 minutes for steaks). Salmon is done when it flakes with a fork.
