Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 Fresh Salmon Fillets -- or trout

  3. --Apple Bouillon--

  4. 4 Cups Apple Juice

  5. 1/2 Cup Onions -- sliced

  6. 1 Rib Celery -- cut to

  7. 1" lengths

  8. 1 Bay Leaf

  9. 4 Peppercorns

  10. 1 Teaspoon Salt

  11. --Cranberry Sauce--

  12. 1 Cup Apple Juice

  13. 1/4 Cup Lemon Juice

  14. 2 Cups Fresh Cranberries

  15. 3/4 Teaspoon Cinnamon

  16. 1/2 Cup Sugar

Instructions Jump to Ingredients ↑

  1. In a large pan combine 4 cups apple juice, onion celery, bay leaf,peppercorn and salt. Mix well and heat to boiling. Simmer for10 minutes to blend flavors.

  2. Place the fillets on a rack over the mixture and steam for 9-10minutes or until fish flakes easily when tested with a fork.

  3. Carefully remove fish to a hot platter. Discard the mixture.

  4. To prepare the cranberry sauce add 1 cup apple juice to small pan.

  5. Stir in lemon juice, cinnamon, sugar and bring to a boil. Reduce to amedium heat and add the cranberries. Cook until cranberry skins pop,about 5 minutes. Partially mash the berries and stir for another 2-3minutes.

  6. Place fillets on a bed of romaine lettuce and cover with the cranberrysauce. (The sauce can also be made ahead of time and refrigerated,providing a tasty combination of warm fish and cool sauce.)


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