Salmon in Cranberry-Clementine Butter Sauce
by Meghan Pembleton

2 clementines or tangerines, or 1 orange
1/4 cup sweetened dried cranberries
1/2 tablespoon olive oil
2 skinless salmon fillets (about 4 ounces each)
1/2 teaspoon each salt and pepper
3 tablespoons butter
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Scrape zest from clementines, then cut them in half and squeeze juice into a bowl. Add cranberries to bowl and let soak 15 minutes. Drain cranberries (discarding liquid), squeeze dry in paper towels and set aside. Heat oil in a skillet over medium heat. Season salmon with salt and pepper and cook 3 to 5 minutes per side, to desired doneness. Move salmon to a plate and cover to keep warm. Decrease skillet heat to medium-low and add butter. Cook and stir just until butter starts to brown. Remove from heat and stir in rosemary, zest and cranberries. Plate salmon and top with sauce.

Active time: 15 minutes
Total time: 30 minutes
Servings: 2

Approximate values per serving: 399 calories, 25 g fat, 106 mg cholesterol, 23 g protein, 21 g carbohydrates, 2 g fiber, 787 mg sodium, 56 percent calories from fat.

Posted on January 20, 2010 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Uncategorized

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