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Cranberry Topped Roasted Salmon

5 star rating
 

Submitted by: Kristina, "The Budget Diva"

 

Photo by: Kristina, "The Budget Diva"

Here's a simple idea for last-minute dinner parties. You can whip up the creamy mashed potatoes while the fish bakes.
 

Ingredients

  • Potatoes:
  • 3 lb bag russet potatoes: peeled, rinsed, and cut into small chunks
  • Water
  • 1 5.2 oz pkg garlic and fine herbs gourmet cheese
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/2 tsp salt or to taste
  • Roasted Salmon:
  • 4 6 ounce skin on wild salmon fillets, 6 inch by 2 inch and 1 inch thick
  • Salt and freshly ground black pepper to taste
  • 3/4 cup panko bread crumbs
  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup thinly sliced green onion with some tops
  • 2 tbsp chopped fresh thyme
  • 2 tsp grated lemon zest
  • 1 small clove garlic, minced or pressed
  • 1/4 tsp salt
  • 1/8 tsp crushed red pepper flakes
  • 3 tbsp butter, melted and divided
  • Garnishes:
  • Snipped chives for potatoes
  • Fresh thyme sprigs
  • Dried cranberries

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Method

Place prepared potatoes in a large saucepan and add water. Cover pan and bring to a boil. Reduce heat to medium and remove lid. Gently boil potatoes until soft enough to mash, about 15 minutes. Drain potatoes, then return to saucepan over lowest heat. Mash potatoes with potato masher until smooth. Add cheese and stir until melted. Combine milk with butter and microwave about 1 minute, or until warmed, and butter is melted. Gradually stir into potatoes with salt. Mix well until potatoes are smooth and thickened. Cover potatoes and keep warm. While potatoes are boiling, prepare salmon. Heat oven to 375 degrees. Oil a roasting pan or baking sheet. Place salmon fillets, skin side down, and not touching each other, onto pan. Season each with salt and pepper. In a small bowl, combine bread crumbs, cranberries, green onion, thyme, zest, garlic, salt and red pepper flakes then stir to combine. Drizzle 2 tablespoons of melted butter over crumb mixture and stir with a fork to combine. Divide mixture between each fillet and press gently onto top to adhere. Drizzle each fillet with remaining melted butter and bake 22-25 minutes, or until fish flakes in center. To serve, place a serving of mashed potatoes onto each plate. Sprinkle each with snipped chives. Using a long metal spatula, carefully lift each piece of salmon and place next to mashed potatoes. Garnish each plate with fresh sprigs of thyme and a scattering of dried cranberries.

 

Notes: My father's side of the family is from Finland, so I grew up eating a lot of salmon and we always like to pair it with some sort of berry. This is my version of a holiday favorite in our house.

 

Number of Servings: 4

 

Submitted by: Kristina, "The Budget Diva" ()

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