6 (4 to 6 oz each) alaska
1 salmon fillets, thawed
1 can (16 oz.) whole berry
1 cranberry sauce
1/2 cup cranberry juice cocktail
1/4 cup soy sauce
1/4 cup dry vermouth
1 tbsp minced garlic
1 tbsp brown sugar
1 1/2 tsp grated fresh ginger root
1 tsp asian sesame oil
1 vegetable oil, as needed
Directions
Place salmon in a large, non-reactive pan or dish. Combine remaining
ingredients except vegetable oil. Pour marinades over salmon, turning
to coat both sides. Cover and marinate in the refrigerator, 1 hour.
To cook, remove salmon from marinade, reserving marinade. Pat salmon
dry with a paper towel. Heat small amount of oil in large skillet
over medium-high heat. Cook salmon, working in batches if necessary,
for 10 minutes per inch of thickness, measured at thickest part, or
until salmon just flakes when tested with a fork. Remove salmon from
pan and keep warm. Discard oil from pan. Add reserved marinade. Cook
stirring occasionally, until sauce is thickened, 8-10 minutes. Serve
salmon fillets with approximately 1/4 cup sauce per serving.
From: Linda Magee
Servings: 6 servings
Alaska Salmon A La Rainier Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
Recipes as a concept can be observed far back into antiquity, in fact as far back as the early Egyptians, and possibly even further. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the Romans were skilled in the use of a wide range of spices and herbs, including some familiar names such as thyme, mint and dill. As our culinary historical trip moves to more modern times we find some interesting books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of food prepared for the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an eruption in cookery books, some of which are kept safe in private collections. When we get to the 1900s, cook books are greatly in demand due to increased literacy, more free time and being a little richer. The arrival of TV gave us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Alaska Salmon A La Rainier recipe.
