Cranberries run a plenty this time of year. Not only do they make a festive addition in recipes with their brilliant red color, they are also packed with antioxidant vitamins and flavonoids.
You probably know cranberries best as a compote or sauce, traditionally served with roast turkey during Thanksgiving. For the Irish and English it’s a staple at Christmas dinners. I’ve always loved the taste and beautiful color of these strangely harvested plants so in keeping with December’s holiday theme I decided to give it a go in a non-traditional way.
Dried cranberries, dubbed Craisins, work great in this recipe because they’re not as tart as raw cranberries due to a little added sugar. I suppose a little won’t kill us especially when the end result is delicious and nutritious.
½ cup dried cranberries – chopped
½ cup Panko (Japanese bread crumbs)
2 tbsp olive oil
1 tbsp lemon zest
1 tbsp fresh thyme – chopped
¼ tsp salt
¼ tsp pepper
Begin by preheating the oven to 400°F (200°C)
1. Simply combine all the crust ingredients in a medium mixing bowl and set aside until needed.
2. The breadcrumb mixture can be done a day ahead if required and used when needed.
3. Place salmon portions on foiled roasting tray.
4. Divide the bread crumb mixture evenly so each of your filets gets the same amount of topping.
5. Use your hand to pat the mixture on top of each piece of salmon.
6. Pop the fish in the oven for 10 mins. approx or until internal temperature of 253°F (120°C) and that’s it!
The crunchy cranberry-lemon-thyme topping and the juicy wild salmon are fantastic together.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.