Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.

Cranberry Salmon

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

The slight tartness of the cranberries nicely complements the rich flavor of fatty fish such as salmon. Salmon is a particularly good source of omega-3 fat, a polyunsaturated fat with two major benefits: It doesn't raise blood cholesterol, and it seems to have health-promoting powers that lower the risk of heart disease and possibly cancer.

Serves:  4

Per Serving:  380 calories, 20g fat (4g saturated), 20g carbs, 28g protein, <1g fiber, 140mg sodium.

NOTE:  This recipe is NOT OK for those on the LMD (Low Microbial Diet), unless sauce is well looked AFTER salt & pepper are added.

Ingredients: 

Nonstick vegetable oil spray

1 ½ Tbsp olive oil, divided

1 Tbsp Dijon mustard, divided

¾ cup cranberry relish, chutney, or whole-berry sauce

4 5-oz boneless salmon fillets

1 Tbsp finely minced scallions, trimmed

1 Tbsp red wine vinegar

Salt and freshly ground black pepper

Cooking Directions:

  1. Preheat oven to 450°. Cover a baking sheet with foil and lightly spray with oil. In a medium bowl, whisk 1 tablespoon oil and ½ tablespoon mustard together. Place salmon on foil-covered baking sheet, skin side down. Brush salmon with oil-mustard blend. Roast until salmon is cooked through, about 15 minutes.
  2. Meanwhile, in a microwave-safe bowl, whisk the cranberry relish, scallions, and vinegar with remaining mustard and olive oil. Heat in a microwave oven on high for 30 seconds or until warm. Season to taste with salt and pepper. Stir again.
  3. When fish is cooked through, remove from oven and transfer fish to plates. Spoon sauce over fillets, and serve.

Recipe from: American Institute for Cancer Research; www.aicr.org