In my efforts to practice what I preach, I have been experimenting with "new" foods.  I wanted to see if I really "did not like" something or just "did not like how someone else prepared it".  My boys have fallen in love with all types of fish and as you know from previous posts my fish palate is limited to tuna and mahi mahi.  Naturally in order to appease their constant badgering to have fish for dinner I decided to tackle fish at the top of the experiment list.    

I used Keta Salmon because it is supposed to be a milder tasting salmon for people who prefer a less "assertive" tasting fish.  This proved to be correct, and I actually liked the Keta Salmon from Orca Bay Seafoods.  So, if you are not normally a salmon or fish lover, I would suggest it.  I did use Sockeye Salmon as well for the men in the house, because I knew they liked salmon and wanted to see if the recipe would also work with a more "assertive" tasting fish.  My husband thought the recipe was good, the boys...well, they were of the mind that grandma makes salmon better, but still had seconds ;).  


Ingredients:
2 packages Orca Bay Salmon, thawed ( I removed the skin before cooking)
1 cup crushed pretzels
1 cup cornmeal
1 cup chopped cranberries 
1 cup Helios Honeyed Peach Preserves
1/4 cup water
olive oil

Directions
-Rinse salmon and place in marinating pan and drizzle with olive oil, then set aside.
-Set oven on broil.
-In a sauce pan combine cranberries and preserves with a 1/4 cup of water. Simmer for about 10-15 minutes.   
-Spray pan with non-stick spray or lined with a Silpat.
-in a shallow dish, combine crushed pretzels and cornmeal.
-Make sure the salmon is covered in olive oil, then coat in the pretzel cornmeal mixture and place in pan for broiling.
-Cook salmon for about 10 minutes, flipping after about 5 minutes.

Plating:
-Place you cooked salmon on your plate and spoon the cranberry and peach relish on top, to your desired amount.

I placed my salmon on a bed of steamed spinach and served it with mashed sweet potatoes to round out the meal.  


Healthy Eatings, 


Rachel
 


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