Cranberry Braised Salmon

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Mixing the BOLD, the tart, and the berry in this divine recipe.


1 lb (450g) salmon fillets
Salt and freshly ground black pepper
2 tablespoons (30ml) olive oil
2 tablespoons (30g) unsalted butter
1 tablespoon (15ml) fresh thyme, finely chopped
2 cups (200g) fresh cranberries
1/4 cup (50g) brown sugar
1 cup (240ml) apple cider
1/2 cup (120ml) dry red wine
1/2 teaspoon (2.5ml) ground cinnamon
Cooked wild rice, mashed potatoes, or polenta for serving


In a large skillet over medium heat, warm the olive oil. While the oil heats, season the salmon fillets with salt and pepper on both sides.

Once the skillet is hot, lay the salmon in, skin-side down, and sear for about 4 minutes until the skin is crisp. Gently flip the fillets and cook for an additional 3-4 minutes, or until the salmon is opaque and begins to flake. Transfer the salmon to a plate.

Using the same skillet, reduce the heat to low and melt the butter. Stir in the fresh thyme, allowing it to become fragrant.

Add the fresh cranberries, brown sugar, apple cider, red wine, and cinnamon to the skillet. Season the mixture with a pinch of salt and pepper.

Let the cranberry mixture simmer for 10-15 minutes, or until it thickens into a jam-like consistency. Stir occasionally and gently press down on the cranberries to help them burst. If the mixture becomes too thick or dry, you can add a bit more apple cider to adjust the consistency.

Return the salmon to the skillet, nestling the fillets in the cranberry mixture. Spoon some of the cranberries and sauce over the salmon to baste them.

Serve the salmon on individual plates, topped with a generous spoonful of the cranberry sauce. Accompany with a side of your choice, such as fluffy wild rice, creamy mashed potatoes, or soft polenta.

Enjoy this festively flavorful dish, where the rich salmon meets the tart and sweet cranberries, creating a perfect balance for a delightful meal.

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