Recipes

Cranberry Salmon

Yield: 4 servings

Thankful for Fish, Too
After the rich foods of Thanksgiving, a nice piece of fish sounds appealing. And you can use up the last of the cranberries at the same time with this delicious entree. The slight tartness of cranberries nicely complements the rich flavor of fatty fish such as salmon. Salmon is a particularly good source of omega-3 fat, a polyunsaturated fat with two major benefits: It doesn't raise blood cholesterol, and it seems to have health-promoting powers that lower the risk of heart disease and possibly cancer..

Cranberry Salmon
Nonstick vegetable oil spray
2 Tbsp. olive oil, divided
1 Tbsp. Dijon mustard
4 5-oz. boneless salmon fillets
Salt and freshly ground black pepper
1/4 cup dried cranberries
2 Tbsp. chopped shallots
1 Tbsp. red wine vinegar
2 Tbsp. water

Preheat oven to 450 degrees. Cover a baking sheet with foil and lightly spray with oil.

In a medium bowl, whisk 1 tablespoon oil and mustard together. Place salmon on foil-covered baking sheet, skin side down, and season with salt and pepper. Brush salmon with oil-mustard blend. Roast until salmon is cooked through, about 15 minutes.

Meanwhile, whisk cranberries, shallots, vinegar, and water with the remaining oil, salt and pepper in a small saucepan. Bring to a boil then reduce heat to low. Simmer for 10 minutes or until cranberries and shallots are soft. Remove from heat and cover for a moment until fish is cooked.

When fish is cooked through, remove from oven and transfer fish to plates. Spoon sauce over fillets, and serve.

Per serving: 351 calories, 17 g. total fat (2 g. saturated fat), 15 g. carbohydrate, 33 g. protein, less than 1 g. dietary fiber, 216 mg. sodium.

Recipe from the American Institute for Cancer Research