Christmas Salmon

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"Something different for the holiday season."
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Ingredients

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Original recipe yields 4 servings

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Directions

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  1. Cook cranberries in the water until the berries pop and the mixture thickens.
  2. Set aside to cool.
  3. Dice the fennel, removing the outer layers first.
  4. In a bowl, combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper, and cilantro.
  5. Season with salt and pepper and refrigerate for at least 4 hours to allow the flavors to blend.
  6. Poach the salmon fillets in a basic court bouillon, white wine or beer, allowing 8 minutes for each inch of thickness.
  7. To serve, place the cranberry relish on individual plates, top with a salmon fillet, and circle with accompanying vegetables of your choice.

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