CRANBERRY THYME SALMON
Inspired by a photo from Blackberry Chef's website, I searched the web and created a composite recipe that hit the spot.
Provided by ktdid
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Oil a baking sheet.
- Cut salmon into four 6 oz portions. Sprinkle each with salt and pepper. Place skin side down on the baking sheet.
- Combine panko, cranberries, onion, 2 T. melted butter and lemon peel in a medium bowl and blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining butter.
- Bake until topping is golden and salmon is just cooked, about 20 minutes.
Nutrition Facts : Calories 360.6, Fat 15.6, SaturatedFat 6.7, Cholesterol 111.6, Sodium 325.1, Carbohydrate 16.2, Fiber 1.6, Sugar 1.7, Protein 37
BAKED SALMON WITH CRANBERRY-THYME CRUST
Steps:
- Preheat oven to 375°F. 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.
ROASTED SALMON WITH CRANBERRY-MUSTARD SAUCE
Steps:
- Preheat oven to 450°F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.
- Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.
BAKED SALMON FILLET WITH PICKLED CRANBERRIES, PARSLEY & PISTACHIOS
Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish
Provided by Rick and Katie Toogood
Categories Dinner, Main course
Time 45m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
- Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
- Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
- Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
- Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
Nutrition Facts : Calories 451 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
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