A tasteful dish for Pentecost.
Ingredients for 4 people
• 4x 100 gr salmon fillet
For the sauce
• 500 ml Ocean Spray® Cranberry Classic juice
• 150 gr Ocean Spray® Craisins® dried Cranberries
• 1 small, finely chopped onion
• 1 teaspoon grated orange peel
• 3/4 teaspoon five spice powder
For the marinade
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1 teaspoon honey
Preparation
1. Mix the soy sauce, orange juice and honey in a shallow glass bowl. Place the salmon in the dish, skin side up. Cover and let it rest in the fridge for 30 minutes.
2. Place all ingredients in a saucepan and bring to the boil over medium heat, stirring. Turn the heat down and let it cook for 6 to 8 minutes until smooth. Let it cool down.
3. Set the grill to medium temperature. Place the salmon skin side down in the grill. Grill for 20 to 30 minutes. The salmon is ready when it can be easily peeled off with a fork.
4. Cut the salmon into 4 equal pieces. Serve with the sauce.
Enjoy your meal!
