"There is no instinct like that of the heart."
~ Lord Byron
HERB CRUSTED CRANBERRY/CHERRY SALMON
~ A delicious crunchy meld of herbs, antioxidant lemon, tart cranberries & sweet dried cherries combined with 'heart-smart' salmon
1 1/2 lb. salmon filet
1/2 cup chopped fresh cranberries
1/4 cup chopped dried Michigan cherries
1/4 cup finely chopped red onion
1 Tbsp. chopped fresh thyme or 1 tsp. dried
1 Tbsp. chopped fresh rosemary
1/2 cup panko crumbs
zest of 1 fresh lemon
3 Tbsp. melted butter
sea salt & freshly ground cracked pepper to taste
- Preheat oven to 375º.
- Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
- Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
- Pat mixture evenly over salmon. Drizzle with remaining butter.
- Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings)
ROASTED ROSEMARY SWEET POTATOES
4 scrubbed sweet potatoes (peel or unpeeled)
3 heaping Tbsp. chopped fresh rosemary
extra-virgin olive oil
coarse salt & freshly ground cracked pepper
Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)