Broiled Salmon with Cranberry and Wild Mushroom Sauce

Broiled Salmon with Cranberry and Wild Mushroom Sauce

2 cups fresh cranberries
4 tablespoons Splenda
1 cup big dry Zinfandel red wine
4 tablespoons unsalted butter, divided
2 tablespoons finely minced fresh ginger root, peeled first
1 pound chanterelles or other wild mushrooms
Coarse sea salt
Freshly ground black pepper
2 tablespoon fresh sage leaves, cut into julienne
4 fillets of wild salmon, preferably with skin but bones and connective tissue removed, about 6 ounces each
1/4 cup snipped fresh chives

Preheat broiler to 425 degrees.

In medium to large acid-resistant pot, combine cranberries, Splenda and
wine. Bring to simmer over medium-high heat until berries are tender and
liquid is reduced to coat back of a spoon, about 30 minutes. Remove from

In large nonstick skillet, heat 2 tablespoons of the butter over medium
heat. Add ginger, cooking until opaque, about 4 minutes. Turn up heat to
medium-high and add mushrooms, cooking until golden, about 10 minutes. Add the cooked cranberries and half of the sage, returning to a brief simmer.
Add remaining butter until just combined. Season generously with salt and
pepper. Remove from heat and keep warm.

Meanwhile, place salmon skin side down on oiled non-stick baking sheet pan.
Season salmon generously with sea salt and pepper. Place salmon under
broiler, cooking until your desired degree of doneness, about 8 minutes for
medium depending on thickness of fillets. Remove from broiler.

To serve: Position salmon fillets in center of warm serving plate. Spoon the
cranberry and mushroom sauce over. Sprinkle with remaining sage and chives.

Serve immediately.

Makes 4 servings