Ingredients
- 1 Tablespoon Olive Oil shopping list
- 1/2 Cup Onion,chopped...I like a red onion for this recipe shopping list
- 1 Tablespoon Dried Mushrooms,chopped shopping list
- 1 teaspoon Garlic,minced shopping list
- 1/4 cup Dried Cranberries shopping list
- 2 Tablespoons Parsley...fresh,and chopped shopping list
- 2 Tablespoons Rosemary...fresh,and chopped shopping list
- 1/2 teaspoon Thyme...fresh,and chopped shopping list
- 1/2 teaspoon Sage...fresh,and chopped shopping list
- Salt and Pepper shopping list
How to make it
- Choice of Fish...Dorey is good used this way,or,any firm white fish,but for this recipe 'The King of the Sea' is being used.
- ~ Now ~
- Make your choice:
- Depending on what fish you will use,you will need to decide weather to...Skin...Scale...or with the skill of a surgeon...Filleting (splitting,separation of the flesh,from the skeleton structure)
- I could go into detail how to do this act,but,all outdoorsman,and,outdoorswoman,knows how to perform this procedure.Just make sure your catch is from an unpolluted water source.
- Combine all the ingredients except your catch,and jellied cranberry sauce,in a bowl, mix well.
- Season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Coat catch with cranberry mixture.
- Wrap tightly in foil and bake for 30 minutes.
- Open foil package and check for doneness.
- Fish is good and done when it springs back immediately when pressed with a finger.
- If it's not done,reseal the foil and return it to the heat of the oven for another 5 minutes and check again.
- To serve,transfer the Salmon to serving platter or individual plates.
- Warm the cranberry sauce in a small pan until it liquefies and drizzle over salmon.
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