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Christmas Recipe for Salmon
Serves 4
Ingredients
• 2 cups fresh cranberries
• 1/4 cup water
• 2 cups diced fennel
• 1/4 teaspoon ground allspice
• 1/2 cup white wine
• 1 tablespoon onion, diced
• 1 lime, juice of
• 1/2 teaspoon jalapeno or green pepper, chopped
• 1 tablespoon chopped cilantro
• salt and pepper
• 4 (8 ounce) salmon fillets
• court bouillon or white wine or beer, for poaching
Directions
1- Cook cranberries in the water until the berries pop and the mixture thickens.
Set aside to cool.
2- Dice the fennel, removing the outer layers first.
3- In a bowl, combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper, and cilantro.
4- Season with salt and pepper and refrigerate for at least 4 hours to allow the flavors to blend.
5- Poach the salmon fillets in a basic court bouillon, white wine or beer, allowing 8 minutes for each inch of thickness.
To serve, place the cranberry relish on individual plates, top with a salmon fillet, and circle with accompanying vegetables of your choice.
Ingredients
• 2 cups fresh cranberries
• 1/4 cup water
• 2 cups diced fennel
• 1/4 teaspoon ground allspice
• 1/2 cup white wine
• 1 tablespoon onion, diced
• 1 lime, juice of
• 1/2 teaspoon jalapeno or green pepper, chopped
• 1 tablespoon chopped cilantro
• salt and pepper
• 4 (8 ounce) salmon fillets
• court bouillon or white wine or beer, for poaching
Directions
1- Cook cranberries in the water until the berries pop and the mixture thickens.
Set aside to cool.
2- Dice the fennel, removing the outer layers first.
3- In a bowl, combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper, and cilantro.
4- Season with salt and pepper and refrigerate for at least 4 hours to allow the flavors to blend.
5- Poach the salmon fillets in a basic court bouillon, white wine or beer, allowing 8 minutes for each inch of thickness.
To serve, place the cranberry relish on individual plates, top with a salmon fillet, and circle with accompanying vegetables of your choice.
