From “Very Cranberry” by Jennifer Trainer Thompson. This recipe can’t get any more healthful (and it tastes great too!). The salmon provides great omega 3 and 6 oils, while the cranberries contain significant amounts of antioxidants that help to prevent disease.
4 (6-ounce) boneless salmon fillets, pin bones removed
Salt and freshly ground white pepper
2 tablespoons canola oil
1 tablespoon minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1/4 cup fresh or frozen cranberries
1/2 teaspoon sugar
1/4 teaspoon kosher salt
2 tablespoons rice wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon minced fresh thyme
To make the vinaigrette, combine the shallot, Dijon mustard, dry mustard, cranberries, sugar, salt, and rice wine vinegar in a blender or food processor. Mix well. With the machine running, gradually add the olive oil in a thin stream. Finally, add the thyme and pulse to combine.
Preheat the oven to 400 degrees. Pat the salmon dry with paper towels. Season generously on both sides with salt and pepper. In a large skillet, heat the canola oil over medium high heat until almost smoking. Place the salmon in the pan, skin side up, and cook for 2 to 3 minutes, or until browned on the bottom. Turn the salmon over and cook for 2 minutes. Place the salmon on a baking sheet and roast in the oven for 3 to 5 minutes, or until barely translucent in the center. Serve hot, with vinaigrette spooned over. Serves 4.
Per serving: 555 calories; 46 g fat (6 g saturated fat; 75 percent calories from fat); 2 g carbohydrates; 99 mg cholesterol; 269 mg sodium; 31 g protein; 0.3 g fiber.