(WZZM) - After all of the holiday meals this weekend, it's likely you will have a fridge full of leftovers.
We're going to show you how to repurpose one of those traditional side dishes.
Jaime Paquin from Mia & Grace in Muskegon shows you an idea for leftover cranberry sauce.
Pan Seared Salmon, Roasted Vegetable Quinoa Salad,
Clementine-Cranberry Sauce
Pan Seared Salmon
4 salmon fillets
Seafood or blackening seasoning, as needed
Olive oil, as needed for sautéing
1. Rinse salmon fillets and pat dry. Season with seafood or blackening seasoning on both sides.
2. In a sauté pan over moderate heat, heat olive oil and add fish to the hot pan. Cook until nicely browned on one side and then turn. Reduce the heat and continue cooking over medium-low heat until fish is cooked through.
3. Rest fish on a sheet pan for three minutes before serving.
Clementine-Cranberry Sauce
1 tablespoon butter
Zest and juice of 5 clementines
2 cups fresh cranberries
2 tablespoons fresh lime juice
4 tablespoons honey
2 tablespoons shallots, finely chopped
1 teaspoon fresh ginger, grated
2 teaspoons cornstarch
½ cup sweet chili sauce
1 tablespoon fresh parsley, chopped
1. In a small saucepan melt butter and sweat shallots for 1-2 minutes.
2. Then add the juice and zest of the Clementines and fresh cranberries, bring to a simmer. Simmer for 10 minutes.
3. Mix the cornstarch with 1 teaspoon of cold water and whisk into the hot mixture in the sauce pan. Return to a simmer for about 3 more minutes. Stir in the sweet chili sauce, lime juice, honey and ginger. (A dash of cinnamon is optional).
4. Hold warm until ready to serve.
Quinoa & Roasted Vegetables
Add 1 cup of quinoa to 2 cups of boiling water. Cover and simmer for 12 minutes. Fluff with a fork, cover, and let stand another 15 minutes.
Thinly slice 2 cups of carrots and 2 cups of fennel. Toss each vegetable separately with olive oil, salt and pepper. Spread out on sheet pan in a single layer and roast at 450 degrees until al dente. When done toss with cooked quinoa and dress salad with vinaigrette. Check seasoning and adjust with salt and pepper.