December 7, 2008

Salmon with Orange Cranberry Crust

2-3 pounds salmon fillet
2 cloves garlic, chopped
1-2 organic oranges, seeded and coarsely chopped
2 cups cranberries
1 teaspoon fresh tarragon, shredded or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
1 teaspoon cracked peppercorns

Preheat oven to 450° F. Rinse fish, pat dry and place skin side down in a large baking dish. In a food processor, combine garlic, orange, cranberries, tarragon, salt and pepper. Pat the grated slurry over the salmon.

Put fish in oven and reduce heat to 350° F. Bake until fish is opaque (about 20 minutes per inch of thickness). When done, cover with aluminum foil and let sit for 10 minutes before serving.

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