Cranberry Walnut Salmon Recipes

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.

Steps:

• Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
• Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
• Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
• Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Steps:

• preheat oven 375 lightly spray jelly-roll pan with cooking spray in small bowl, mix salt,paprika,cumin,cinnamon and nutmeg rub spice mix on each fillet place in jelly roll pan-bake 15-20 minutes until flakes easily toast nuts in saucepan over medioum heat 5 minutes, stirring continually until light brown and fragrant-remove from pan-set aside heat oil in small saucepan over medium heat add shallots-cook 1 minute reduce heat to low-add OJ and honey cook about 10 minutes until sauce is thickened and syrupy. add cranberries and cayenne pepper, stir until combined remove from heat-add nuts to serve, top salmon over your choice of steamed or sauteed greens-spoon topping over salmon

Steps:

• 1) In a large bowl, whisk together vinegar, honey, sour cream, salt and red chili flakes.
• 2) Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately.
• 3) Mix in Wonderful® Almond Accents just before serving.

Steps:

• Make the Cake. Preheat the oven to 350 degrees F.
• Line the muffin tins with paper liners.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
• Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
• Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
• Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

Steps:

• In a food processor combine cranberries and sugar. Process until cranberries are chopped very very small. Set this mixture aside.
• Drain pineapple, and reserve the liquid.
• Pour jello into a bowl and dissolve with 1 cup bowling water. When jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set.
• When jello is set mix in cranberries, cool whip, and walnuts. Stir until all is combined.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 450°F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.
• Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.

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.

Steps:

• Make the jello according to quick set method on package.
• Pour into a 13 by 9 inch pan.
• Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
• When ready to serve, stir again so that the solid mass breaks up. Yummy!