7 hours ago
Wednesday, December 21, 2016
I am sure you will have leftover cranberry relish after the holidays.
Make sure you save some for after Christmas for this recipe.
Yesterday, I smeared it on a baked brie, today I am topping marinated roasted salmon with the delicious red stuff.
This is FANTASTIC, and super healthy.
I should change the name of this blog to the "Leftover Queen".
Salmon w/ Cranberry Relish:
1 lb. piece of salmon w/ skin
kosher salt & pepper
1 tbsp honey
1 tbsp soy sauce
1/4 cup freshly squeezed orange juice
Click here for my cranberry relish recipe.
Whisk up the marinade w/ a fork and pour over salmon in a glass dish. I like to keep my fish flesh side down while marinating.
Marinate for 30 minutes.
Just before cooking, season the fish w/ kosher salt & pepper.
Either grill in a grill pan or roast in a 425F oven for 12-15 minutes, depending on the thickness of your fish.
I like to place under the broiler for the last 2 minutes to get a nice caramelized top.
Top w/ cranberry relish and orange zest and serve.