Cranberry Walnut Salmon Recipes

Steps:

• Heat 1 tbsp of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to two tablespoons. Set the cranberries aside, and pour the orange juice into the saucepan; reduce the orange juice by a quarter cup.
• Remove saucepan from heat and whisk in remaining butter one tablespoon at a time. Add the horseradish and lemon juice, then season with salt and pepper. Cover and keep in a warm spot, away from direct heat - or the sauce will break.
• Heat 1 tbsp on olive oil in a large non-stick saute pan over high heat;use two pans if fish won't fit comfortably in one. Sprinkle salmon liberally with salt and pepper. When oil is almost smoking, add salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they've gotten a good sear, or they'll stick to the pan. Flip and cook on the other side. A 2 inch thick fillet will take 3 to 4 minutes per side for medium.
• While the salmon is cooking, heat the remaining one tablespoon of oil in a large saute' pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and the cranberries, and cook for another 30 seconds to heat everything through.
• Place a quarter of the spinach and cranberries in the center of each of 4 warm plates. Set the salmon skin side up over the spinach. Spoon the sauce around the plates. Serve immediately.

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.

Steps:

• preheat oven 375 lightly spray jelly-roll pan with cooking spray in small bowl, mix salt,paprika,cumin,cinnamon and nutmeg rub spice mix on each fillet place in jelly roll pan-bake 15-20 minutes until flakes easily toast nuts in saucepan over medioum heat 5 minutes, stirring continually until light brown and fragrant-remove from pan-set aside heat oil in small saucepan over medium heat add shallots-cook 1 minute reduce heat to low-add OJ and honey cook about 10 minutes until sauce is thickened and syrupy. add cranberries and cayenne pepper, stir until combined remove from heat-add nuts to serve, top salmon over your choice of steamed or sauteed greens-spoon topping over salmon