Ingredients

1 cup (250 mL) whole cranberry sauce (see recipe below)
1/4 cup (50 mL) honey
2 tablespoons (30 mL) soy sauce
2 garlic cloves, minced
1 tablespoon (15mL) minced fresh gingerroot
Freshly ground black pepper, to taste
4 salmon fillets, about 6 ounces (175 g) each

Whole Cranberry Sauce
3 cups (750 mL) cranberries
1 cup (250 mL) sugar
1 cup (250 mL) water
 

Directions

Note: These salmon pieces should have the top skin removed, but the bottom skin should be left on to keep the salmon together while baking. If you line the baking sheet with foil, the skin should adhere to the foil, and the salmon can be easily served with a spatula.

In a bowl, combine cranberry sauce, honey, soy sauce, garlic, ginger and pepper, mixing well. Arrange salmon fillets on a foil-lined and lightly greased baking pan. Top each fillet with cranberry mixture, spreading evenly. Bake at 350°F (180°C) for about 10 minutes, or until salmon flakes easily when tested with a fork. Makes 4 servings.

Whole Cranberry Sauce
Wash and pick over cranberries; set aside.

In a saucepan, combine sugar and water; boil for 5 minutes. Add cranberries, bring to a boil, reduce heat and boil gently until skins pop, about 5 minutes. Let cool. (Sauce will thicken as it cools.) Store in a covered container in refrigerator for up to 2 weeks. Makes about 2 1/2 cups (625 mL).