Title: Alaska salmon a la rainier
 Categories: Fish/shellf
      Yield: 6 Servings
 
      6    (4 to 6 oz each) Alaska
           Salmon fillets, thawed
      1 cn (16 oz.) whole berry
           Cranberry sauce
    1/2 c  Cranberry juice cocktail
    1/4 c  Soy sauce
    1/4 c  Dry vermouth
      1 tb Minced garlic
      1 tb Brown sugar
  1 1/2 ts Grated fresh ginger root
      1 ts Asian sesame oil
           Vegetable oil, as needed
 
  Place salmon in a large, non-reactive pan or dish. Combine remaining
  ingredients except vegetable oil. Pour marinades over salmon, turning
  to coat both sides. Cover and marinate in the refrigerator, 1 hour.
  To cook, remove salmon from marinade, reserving marinade. Pat salmon
  dry with a paper towel. Heat small amount of oil in large skillet
  over medium-high heat. Cook salmon, working in batches if necessary,
  for 10 minutes per inch of thickness, measured at thickest part, or
  until salmon just flakes when tested with a fork. Remove salmon from
  pan and keep warm. Discard oil from pan. Add reserved marinade. Cook
  stirring occasionally, until sauce is thickened, 8-10 minutes. Serve
  salmon fillets with approximately 1/4 cup sauce per serving.