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Salmon with Cranberry Sauce

Salmon with Cranberry Sauce

 

PREPARATION TIME 30 MINS
SERVES  4 PEOPLE
DIETS PALEO, LOW CARB, LACTOSE-FREE

 

INGREDIENTS

  • 4 Bakkafrost salmon portions – 6oz (180g) each fillets
  • Salt and pepper to taste
  • ½ cup fresh cranberries (optional)
  • Dill to garnish (optional)
SAUCE
  • 1/3 cup (80 ml) honey
  • 1/3 cup (80 ml) low sodium soy sauce
  • 1/4 cup (60 ml) cranberry juice
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced

 

INSTRUCTIONS

STEP 1

In a small bowl whisk together the honey, soy sauce, cranberry juice, paprika, and garlic.

STEP 2

Marinate the salmon by placing the portions in a bowl. Pour half of this sauce over the salmon fillets, coating them thoroughly. Refrigerate for 15 minutes or up to 2 hours.

STEP 3

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper. Set aside.

STEP 4

Remove salmon portions from the marinade and place them on the prepared baking sheet. Season lightly with salt and pepper. Discard the marinade.

STEP 5
Bake for 10-15 minutes, or until completely cooked to your liking.

STEP 6
Meanwhile, prepare the sauce: Place the remaining sauce and fresh cranberries (if using) into a small saucepan over medium heat. Bring to a boil, then reduce heat to low-medium and allow to simmer for 5 – 8 minutes, or until the sauce has reduced into a glaze and the cranberries are soft.
 
STEP 7
When the salmon is ready, remove it from the oven. Transfer to a serving plate and drizzle the reduced sauce over the salmon. Garnish with dill and serve.

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