I decided to name this salmon recipe red velvet for the color and texture of the cranberry glaze. There really is something velvety about this simple salmon recipe that takes cranberry sauce to a whole new level.
Cranberries are a fall and winter specialty item and I still have so many bags of cranberries in my freezer from Thanksgiving. Every time I open my freezer, I think of cranberry and the many delicious ways to use this tart and distinctive berry.
So, when I was planning a new salmon dish, I thought to use cranberries as the centerpiece. This recipe can be made with homemade cranberry sauce and that way you can adjust the sweetness of the glaze. But, to keep things simple, I prepared with salmon recipe with store-bought cranberry sauce. I used the jellied variety, but the whole berry variety will work just as well.
3-4 tablespoons Worcestershire sauce
1 cup canned cranberry sauce
2 tablespoons fresh lemon or lime juice
1 tablespoon garlic powder
1 teaspoon ginger powder
1/2 cup fresh cranberries
Preheat the oven to 375 degrees F.
In a small bowl whisk together the glaze ingredients, smoothing out the lumps in the cranberry sauce as much as possible.
Place the salmon on a baking sheet coated with foil or parchment. Pat the marinade into the salmon.
Bake for 30-40 minutes.
Garnish with fresh cranberries and celery curls before serving.
Sounds really good. I made the mushroom soup from your recipe. Came out good! Thanks
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