Ingredients
- 4 x salmon fillets - (6 to 7 ounce ea)
- 3/4 c. panko (Japanese breadcrumbs) (or possibly fresh breadcrumbs)
- 1/4 c. dry cranberries minced
- 1/4 c. minced green onion
- 3 Tbsp. butter melted
- 2 Tbsp. minced fresh thyme
- 2 tsp grated lemon peel
Instructions
- Preheat oven to 375 degrees.
- Oil baking sheet.
- Sprinkle salmon with salt and pepper.
- Place skin-side down on sheet.
- Combine panko, cranberries, onion, 2 Tbsp.
- melted butter, thyme, and lemon peel in medium bowl; blend well.
- Season with salt and pepper.
- Spoon onto salmon, dividing equally.
- Press to adhere.
- Drizzle with remaining melted butter.
- Bake till topping is golden brown and salmon is just opaque in center, about 20 min.
- This recipe yields 4 servings.
- Comments: Accompany this colorful dish with rice pilaf and baby peas with pearl onions.
- The kicker: spice bars and orange slices.
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