Wild Salmon with Cranberry-Onion Jam

Name: Wild Salmon with Cranberry-Onion Jam
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Thanksgiving
Ingredients: 2 tbsp olive oil; 4 fillets, 3-4 ounces each Alaska salmon; 1 lb brussels sprouts; salt and pepper to taste; 1 tbsp butter; 2 tbsp olive oil; 4 julliened white onions; 1 cup brown sugar; 1 cup apple cider vinegar; 1 cup whole cranberries; salt to taste; 1 lb butternut squash; 4 oz. butter; water; salt to taste

Butternut squash and cranberry-onion jam paired with Alaska salmon make a colorful and delicious dish.

Wild Salmon with Cranberry-Onion Jam

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Servings

Prep Time

10 minutes

Cook Time

60 minutes

Ingredients

2 tbsp olive oil
4 fillets, 3-4 ounces each Alaska salmon
1 lb brussels sprouts
salt and pepper to taste
1 tbsp butter

Cranberry Onion Jam

2 tbsp olive oil
4 julliened white onions
1 cup brown sugar
1 cup apple cider vinegar
1 cup whole cranberries
salt to taste

Butternut Squash Puree

1 lb butternut squash
4 oz. butter
water
salt to taste

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Directions

Prepare Brussels sprouts

Bring a pot of water to boil over high heat.
Add the brussel sprouts to boiling water and cook until a bright green color develops, about 5 minutes.
Once the brussels sprouts are cooked, strain and reserve for serving with the salmon.
Season to taste with salt and pepper. Toss these with the butter at this time.

Prepare cranberry-onion jam

In a heavy bottom saucepan add olive oil, onions, and brown sugar then simmer over a low heat until the onions are very soft. It is very important that you keep the pot stirred to avoid scorching.
While the onions are cooking add the cranberries to a food processor and pulse until the cranberries are minced.
Add the minced cranberries to a pot of cold water and stir, this step will separate the cranberry seeds from the cranberry pulp.
Using a strainer skim the cranberry pulp (which is the part that will be floating) and reserve.
Discard the remaining water and cranberry seeds.
Next add the vinegar and the cranberries and continue to cook over low heat until most all moisture has been evaporated.
Cool to room temp for serving. This will keep in the refrigerator for up to a week and can be prepared in advance.

Prepare squash puree

Peel and dice butternut squash.
In a small saucepan add enough water to cover squash.
Bring squash to a boil over high heat.
When water has begun to boil turn the temperature down to bring the squash to a low simmer.
Cook the squash until fork tender. Once the squash is tender remove from the heat and strain.
Reserve some of the liquid to add later.
Let the squash cool to room temperature then add that and your butter to a good quality blender.
Be very careful when blending hot liquids! Start blending on low speed until it begins to become smooth. If too thick add a small amount of reserved water to the blender. Finished product should be a smooth silky texture.
Finally add salt to taste to preference.