Fillet of Salmon with Cranberry Compote

8- 4 oz fillets of high quality salmon, skin on
1 T. butter
1 orange, sliced
5 fl oz white wine (One that you would be willing to drink)
3 cloves
1 star anise
1 bay leaf
salt and cracked black pepper
zest and juice of 1 orange

compote ingredients:

8 oz cranberries
2 T. brown sugar
zest and juice of 2 oranges for the glaze
zest and juice of 1 orange

Preheat the oven 375 degrees. Line a shallow dish with buttered foil. Place the salmon portions, skin side down in the dish. Top with orange slices, wine, cloves, star anise, bay leaf and seasoning.

Cover loosely with foil and bake for 20 minutes. The salmon is cooked when the flesh is opaque.

While the salmon is cooking, place all the ingredients for the cranberry compote into a saucepan and cook gently for 10 minutes until the cranberries softened and burst to release their flavor. When the salmon portions are cooked brush with the orange zest and juice glaze.

Serve the salmon, topped with the cranberry compote, alongside new potatoes and green vegetables.

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