Wild Salmon with a Cranberry Compote

Chef Becky Troelstra of Sliced Tomatoes in Vancouver, prepares an wild salmon from British Columbia with a cranberry compote. A compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. Becky pairs the entree with roasted acorn squash and a fresh garden salad, and the end result is a very healthy and warm autumn meal.

Ingredients:

For the squash, acorn squash, diced onion, diced garlic, olive oil, coarse salt, pepper

For the entree, wild sockeye salmon,half of a sliced orange, the juice and zest of the rest of the orange, white wine, cloves, a bayleaf

For the compote: dried cranberries, brown sugar, orange juice

For the salad, organic spring greens, toasted almonds, tomato, cucumber

For the dressing, apple cider vinegar, olive oil, dijon, salt, pepper