1. Make the Cranberry Balsamic Reduction

1. In a small saucepan, heat a drizzle of olive oil over medium heat.

2. Add the minced shallot (if using) and sauté until soft and fragrant, about 1–2 minutes.

3. Add cranberries, balsamic vinegar, honey (or maple syrup), and orange juice.

4. Bring to a gentle boil, then reduce heat to low. Simmer for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.

5. Stir in Dijon mustard and a pinch of salt.

6. Strain through a fine mesh sieve (for a smooth sauce) or leave it chunky for a rustic look.

7. Keep warm or reheat gently before serving.

2. Cook the Salmon

1. Pat salmon dry and season both sides with salt, pepper, and thyme (if using).

2. Heat olive oil or butter in a skillet over medium-high heat.

3. Place salmon fillets skin-side down and sear for 4–5 minutes, until the skin is crispy and the sides begin to turn opaque.

4. Flip carefully and cook another 2–3 minutes, or until salmon is just cooked through (it should flake easily but remain moist).

3. Plate and Serve

• Spoon a generous drizzle of the cranberry balsamic reduction over each fillet.

• Garnish with a sprig of thyme and a few whole cranberries if desired.

• Serve with roasted vegetables, wild rice, or mashed sweet potatoes for a complete meal.