Thursday, October 14, 2010

Cranberry-Glazed Salmon with Polenta and Creamed Spinach

Just in time for Fall, here's a cranberry glaze that can be brushed on various types of meat, including pork, chicken, turkey and here, fish. A big batch of the glaze can be made beforehand and stored in the refrigerator for future use. With Thanksgiving coming up, it should come in handy when serving with turkey.

Anyway, let's get to the recipe and it's quite easy. Gather the following ingredients:

1 bag fresh (or dried) cranberries (12oz bag)
2 tablespoons unsalted butter
1 cup apple cider
2 teaspoons apple cider vinegar
1 cup brown sugar
1 cup water
Salt & pepper to taste

Just add all the ingredients into a pot and bring to a boil. Lower down the heat to a simmer and cook until the cranberries burst open and soften. Keep simmering until the sauce thickens. Add more water if needed. Taste and then season with salt and pepper. When done, set it aside to cool down. For the next step, you can either  put the glaze through a food processor and smoothen it out or leave it as it is and keep the chunky pieces of  cranberries. I prefer the latter.

As for the creamed spinach, here's the recipe:

1 bag washed spinach leaves
3 tablespoons unsalted butter
1.5 cups light cream
1 tablespoon chopped garlic
2 tablespoons white wine
1 cup shredded cheddar cheese
Salt & pepper to taste

Melt the butter in a large pan and lightly brown the garlic. Add the wine, cream and the spinach and cover the pan in order for the spinach to wilt down quickly. Add a couple of tablespoons of water if needed. When wilting, stir the spinach to make sure that everything is cooked. Add the cheese and season with salt and pepper. Voila! You are done.

As for the polenta, check out my recipe here.

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