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6 Salmon, Fillets
4 cup Apple Juice
½ cup Onions, Sliced
1 stick Celery, Cut In 1" or 2.5cm Lengths
1 Bay Leaf
4 Peppercorns
1 teaspoon Salt
***SAUCE***
1 cup Apple Juice
4 tablespoon Lemon Juice
2 cup Cranberries, Fresh
¾ teaspoon Cinnamon
½ cup Sugar
In a large pan combine apple juice, onion celery, bay leaf, peppercorn and salt. Mix well and heat to boiling. Simmer 10 minutes. Place the fillets on a rack over the mixture and steam 0 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter. Discard the mixture.
To prepare the cranberry sauce add apple juice to small pan. Stir in lemon juice, cinnamon, sugar and bring to a boil. Reduce to a medium heat and add the cranberries. Cook until cranberry skins pop, 5 minutes. Partially mash the berries and stir another 2-3 minutes.
Place fillets on a bed of romaine lettuce and cover with the cranberry sauce. The sauce can also be made ahead of time and refrigerated, providing a tasty combination of warm fish and cool sauce.
4 cup Apple Juice
½ cup Onions, Sliced
1 stick Celery, Cut In 1" or 2.5cm Lengths
1 Bay Leaf
4 Peppercorns
1 teaspoon Salt
***SAUCE***
1 cup Apple Juice
4 tablespoon Lemon Juice
2 cup Cranberries, Fresh
¾ teaspoon Cinnamon
½ cup Sugar
In a large pan combine apple juice, onion celery, bay leaf, peppercorn and salt. Mix well and heat to boiling. Simmer 10 minutes. Place the fillets on a rack over the mixture and steam 0 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter. Discard the mixture.
To prepare the cranberry sauce add apple juice to small pan. Stir in lemon juice, cinnamon, sugar and bring to a boil. Reduce to a medium heat and add the cranberries. Cook until cranberry skins pop, 5 minutes. Partially mash the berries and stir another 2-3 minutes.
Place fillets on a bed of romaine lettuce and cover with the cranberry sauce. The sauce can also be made ahead of time and refrigerated, providing a tasty combination of warm fish and cool sauce.
