Pan-Seared Salmon with Spiced Cranberry Sauce and Brussels Sprouts Salad
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
You’re less than 30 minutes away from a super flavorful superfood supper! Heinen’s delicious wild Alaskan sockeye salmon cooks in under 8 minutes, is topped with a warmly spiced cranberry sauce and served alongside Heinen’s amazing Brussels sprouts salad with bacon and onion marmalade (look for this in the Prepared Foods Department.) With less than a handful of good quality, fresh ingredients, plus a few pantry staples, a healthy dinner is totally doable any night of the week.
This recipe proves that cranberry sauce isn’t just for Thanksgiving. Here, it’s spiced with curry powder, a surprisingly wonderful addition (please don’t leave it out!) Because sockeye salmon is very lean, be careful not to overcook it. It only needs 3-4 minutes per side.
Pan-Seared Salmon with Spiced Cranberry Sauce and Brussels Sprouts Salad
Servings: 4
Ingredients
For the Salmon
- 1 lb. Heinen’s wild Alaskan sockeye salmon, cut into 4 fillets
- Salt and pepper
- Neutral cooking oil, like avocado oil or light olive oil
- Heinen’s Brussels sprouts salad with bacon and onion marmalade, heated to steaming
For the Cranberry Sauce
- 2 cups fresh cranberries
- 1 cup water
- ⅓ cup Heinen’s organic maple syrup
- 2 tsp. orange zest
- 1 tsp. balsamic vinegar
- 1 ½ tsp. Heinen’s organic curry powder
- Large pinch ground cinnamon
- Large pinch ground ginger
Instructions
- Add all of the cranberry sauce ingredients into a small saucepan.
- Bring to a boil, then reduce the heat and maintain a vigorous simmer, stirring often, until the cranberries burst and the sauce thickens, about 10-12 minutes.
- If the sauce is too tart, add more maple syrup to taste. Set aside to cool (The sauce will continue to thicken as it cools.)
- Season the salmon liberally with salt and pepper.
- Set a heavy skillet or cast-iron pan over medium-high heat. Add enough oil to just glaze the bottom of the pan.
- Once the oil is hot (it will look wavy), add the salmon, skin-side-up. Sear for 3-4 minutes, then carefully flip and continue to cook for 3-4 minutes, or until cooked through. Sockeye salmon is very lean, so be careful not to overcook it.
- Top the salmon with the spiced cranberry sauce and serve alongside the Brussels sprouts salad.
