Cranberry Walnut Salmon Food

BACON CHEESEBURGER BITES

Steps:

• Heat a skillet with a lid over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 12 minutes.
• Meanwhile, mix together the ground beef, salt and pepper, Worcestershire sauce and garlic in a small bowl until well combined. Divide the mixture into 6 equal mini patties. Set aside.
• Remove the bacon from the skillet and set aside. Add the burger bites and cook until well browned all over and cooked through, 4 to 5 minutes per side. Add 2 of the quartered pieces of cheese to the top of each bite and cover the skillet with the lid. Allow the cheese to melt, 1 minute. Remove the bites to a plate.
• Tear each bacon piece into bite-size pieces. Start building up the bites by placing a piece of bacon on top of each patty, then a couple of folded leaves of spinach, a couple of pickles, a dollop of your favorite burger condiment, and a half a tomato, securing it all with a toothpick or small skewer. Repeat with the remaining ingredients until all the bites are built, and serve.

SALMON WITH WALNUTS AND DRIED CRANBERRIES

Steps:

• Heat 1 tbsp of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to two tablespoons. Set the cranberries aside, and pour the orange juice into the saucepan; reduce the orange juice by a quarter cup.
• Remove saucepan from heat and whisk in remaining butter one tablespoon at a time. Add the horseradish and lemon juice, then season with salt and pepper. Cover and keep in a warm spot, away from direct heat - or the sauce will break.
• Heat 1 tbsp on olive oil in a large non-stick saute pan over high heat;use two pans if fish won't fit comfortably in one. Sprinkle salmon liberally with salt and pepper. When oil is almost smoking, add salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they've gotten a good sear, or they'll stick to the pan. Flip and cook on the other side. A 2 inch thick fillet will take 3 to 4 minutes per side for medium.
• While the salmon is cooking, heat the remaining one tablespoon of oil in a large saute' pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and the cranberries, and cook for another 30 seconds to heat everything through.
• Place a quarter of the spinach and cranberries in the center of each of 4 warm plates. Set the salmon skin side up over the spinach. Spoon the sauce around the plates. Serve immediately.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine cranberries, orange juice, sugar, and orange zest in a saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Stir in walnuts. Refrigerate 8 hours to overnight before serving.

CRANBERRY THYME SALMON

Steps:

• Preheat oven to 375°F Oil a baking sheet.
• Cut salmon into four 6 oz portions. Sprinkle each with salt and pepper. Place skin side down on the baking sheet.
• Combine panko, cranberries, onion, 2 T. melted butter and lemon peel in a medium bowl and blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining butter.
• Bake until topping is golden and salmon is just cooked, about 20 minutes.

CRANBERRY GINGER SALMON

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients except salmon in a small bowl.
• Spray or oil a baking pan and place fillets on the pan in a single layer.
• Pour sauce mixture evenly over the fillets.
• Bake for 15 minutes or until cooked through.