Title: ALASKA SALMON A LA RAINIER
  Categories: Fish/shellf
       Yield: 6 Servings
  
       6    (4 to 6 oz each) Alaska
            Salmon fillets, thawed
       1 cn (16 oz.) whole berry
            Cranberry sauce
     1/2 c  Cranberry juice cocktail
     1/4 c  Soy sauce
     1/4 c  Dry vermouth
       1 tb Minced garlic
       1 tb Brown sugar
   1 1/2 ts Grated fresh ginger root
       1 ts Asian sesame oil
            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 1/4 cup sauce per serving.
   
   From: Linda Magee
  
 

		

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