Muscovado Coated Salmon stuffed with Cranberry Relish

What to do with cranberries? I had some cranberry left after Thanksgiving and was at loss about to do with them. What do you do when you have left-over cranberries in your fridge? There are lots of things you can make with dried cranberries, but besides chutney, relishes and baked goods, I knew of very few recipes that used fresh cranberries. Well, since I did not want to lose those cranberries, I did just like everyone else. I google- searched cranberry recipes and found the page of Cape Cod Cranberry Grower’s Association. There I found a recipe of a salmon coated with a cranberry ginger mixture and I tried it… yuk, yuk yuk.  So now here is mine. I liked it much better. Not so tart;-)

Ingredients per person: 1 salmon filet cut in half in its thickness, 1 cup of whole cranberries, 1/4 cup of brown sugar, 1 tbsp of grated fresh ginger. 1/2 tsp of butter, Muscovado brown sugar, 1/2 tsp of butter.

In a small saucepan melt the butter and turn the heat it so it will sizzle. Add the fresh ginger and saute them lightlty. Add the fresh cranberries and 1/4 cup of brown sugar( I used Muscovad0). Cook for about 5 minutes at medium temperature until the sugar starts melting. With a potato smasher, press on the cranberries so that the juice will come out. Stir and cook on medium-high for another 5 minutes. Set aside. Warm your oven to 375. Take a silpat and place it on a perforated sheet. Lay your salmon on the silpat. Open the salmon and scoop of few tablespoons of that relish onto the salmon. Close up the salmon. Sprinkle salt, pepper on the filet. Coat the salmon with Muscovado sugar. Bake in oven for 5-8 minutes ( it depends on the way you like your fish). Et voila!

It is perfectly paired with steamed rice au naturel. I hope you will enjoy this recipe as much as I have.

Bon Appetit and Happy Cooking!!!