Ingredients

1/4 cup butter or margarine
1 onion, sliced
2 garlic cloves, minced
1 1/2 cups dry white wine (optional substitute: ginger ale or white grape juice)
1 cup canned whole-berry cranberry sauce
4 salmon fillets (4- to 6-ounces each), thawed if necessary
4 teaspoons soy sauce
1 tablespoon lemon juice

Yield: 4 servings
Prep time: 35 minutes

Directions

Melt butter in a large skillet over medium heat; add onion and garlic and saute, stirring, about 5 minutes. Stir in wine or optional liquid and cranberry sauce; simmer 2 minutes. Add salmon and poach for 10 minutes per inch of thickness, measuring fish at thickest part.

Remove salmon from skillet; keep warm. Raise heat and reduce by simmering, uncovered, until the sauce thickens, about 15 minutes. Season with soy sauce and lemon juice. Spoon sauce over salmon to serve.

Menu suggestion: Serve rice cooked in orange juice on the side, plus fresh broccoli or asparagus spears.

Nutrients: 1 5-ounce salmon fillet with 1/4 the sauce has 449 calories, 29 g protein, 31 g carbohydrates, 1.3 g dietary fiber, 16.5 g fat, 133 mg cholesterol and 518 mg sodium.