Cranberry & Pecan Salmon
2 cups whole cranberries
1/2 cup brown sugar
1 tablespoon fresh ginger
1 leek, clean well and cut in rings
2 tablespoons Butter
1/2 cup chopped pecans
1 lb. salmon
Gently cook cranberries, sugar, ginger, until cranberries are soft (5 – 10 minutes).
Sauté leek in butter.
Add leek and cranberries together.
Roll Salmon in pecans, place on baking sheet.
Pour the cranberry mix over the salmon. Broil for 12-15 mins.