4
(6- to 7- oz.) salmon fillets
Salt
and pepper to taste
¾
cup Panko bread crumbs
¼
cup chopped dried cranberries
¼
cup chopped green onion
3
Tbsp melted butter
2
Tbsp chopped fresh thyme, or 2 tsp dried
1
tsp fresh orange peel zest
 |
| You'll really want the cranberries to be in smithereens if they're going to mix in well with the rest of the crust mixture. |
Preheat oven to 375F. Oil baking sheet with nonstick
cooking spray or olive oil. Sprinkle salmon with salt and pepper. Place skin
side down on sheet. Blend Panko, cranberries, onion, 2 tablespoons melted
butter, thyme and orange peel in medium bowl.
 |
| Happy food! |
Season with fresh ground sea salt
and pepper. Spoon onto salmon, dividing equally and press into fish.
 |
| Cram it down on there. |
Drizzle
with remaining melted butter. Bake until topping is golden and salmon is just
opaque in center, about 20 minutes.
 |
| Served with some orange slices, some Corn and Bacon Maque Choux, and a nice Trader Joe's pretzel roll! |
My Rating: 4/5 "Loved this crust! The cranberries and green onions are a surprisingly great combination. Great textures, too, with the crunchy Panko and the smooth salmon. The fish came out a titch dry, but I think that if you serve it with some hydrating sides and you're good to go."
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