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.