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.
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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
- 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.