Baked Salmon With Cranberry-Thyme Crust Recipe - Cooking Index
Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.
Type: Fish4 | Salmon fillets - (6 to 7 oz ea) | |
3/4 cup | 109g / 3.8oz | Panko (Japanese breadcrumbs) = (or fresh breadcrumbs) |
1/4 cup | 23g / 0.8oz | Dried cranberries - chopped |
1/4 cup | 15g / 0.5oz | Chopped green onion |
3 tablespoons | 45ml | Butter - melted |
2 tablespoons | 30ml | Chopped fresh thyme |
2 teaspoons | 10ml | Grated lemon peel |
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 tablespoons 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 until topping is golden and salmon is just opaque in center, about 20 minutes.
Source:
"Bon Appetit, December 2002"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.