Christmas Salmon
2 c. fresh cranberries
1/4 c. water
2 c. diced fennel
1/4 tsp. ground allspice
1/2 c. white wine
1 Tbs. onion diced
1 Tbs. chopped cilantro
Juice of 1 lime
1/2 tsp. jalaperno or green pepper chopped
Salt and pepper to taste
4 salmon fillets, boneless and skinless
A basic bouillon, white wine, or beer for poaching
Cook cranberries in water until the berries pop and the mixture thickens. Set aside and cool. Dice the fennel removing the outer layers first. In a bowl combine the cranberries , fennel, allspice, wine, onion, lime juice, jalppeno pepper,and cilantro. Season with salt and pepper and refrigerate for 4 hours to blend the flavors.Poach the salmon fillets in a basic court bouillon, white wine or beer, allow 8 minutes for each inch of thickness, To serve place the cranberry relish on individual plates, top with a salmon fillet, than circle with vegetables of ones choice.
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