Ingredients Jump to Instructions ↓

  1. 6 Fresh salmon fillets - or trout Apple Bouillon

  2. 4 cups 948ml Apple juice

  3. 1/2 cup 31g / 1.1oz Onions - sliced

  4. 1 Celery - cut to

  5. 1" lengths

  6. 1 Bay leaf

  7. 4 Peppercorns

  8. 1 teaspoon 5ml Salt Cranberry Sauce

  9. 1 cup 237ml Apple juice

  10. 1/4 cup 59ml Lemon juice

  11. 2 cups 186g / 6.6oz Fresh cranberries

  12. 3/4 teaspoon 3.8ml Cinnamon

  13. 1/2 cup 99g / 3 1/2oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pan combine 4 cups apple juice, onion celery, bay leaf, peppercorn and salt. Mix well and heat to boiling. Simmer for 10 minutes to blend flavors. Place the fillets on a rack over the mixture and steam for 9-10 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 1 cup 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, about 5 minutes. Partially mash the berries and stir for 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.) Adapted from a recipe in 'Sandy Bog Fillets', a National Fisheries Institute recipe


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