Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.
Recipe information
Yield
Makes 4 servings
Ingredients
4 6- to 7-ounce salmon fillets
3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/4 cup dried cranberries, chopped
1/4 cup chopped green onion
3 tablespoons butter, melted
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
Preparation
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.
