Cranberry Walnut Salmon

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READY IN: 30mins
Recipe by baezus

This is from Jamie Geller's 'Quick and Kosher: Meals in Minutes'. This looked very festive and tasted great!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Lightly spray a jelly-roll pan with cooking spray.
  2. In a bowl, mix salt, paprika, cumin, cinnamon, and nutmeg. Rub spice mixture on each piece of salmon.
  3. Place filets on prepared pan. Bake 15-20 minutes or until salmon is opaque and flakes easily with a fork.
  4. For cranberry walnut topping: Toast nuts in a small saucepan over medium heat for 5 minutes, stirring continually until lightly brown and fragrant. Remove from pan and set aside.
  5. Heat oil in a small saucepan over medium heat. Add shallots and cook for 1 minute.
  6. Reduce heat to low. Add orange juice and honey; cook about 10 minutes or until sauce is thickened and syrupy. Add craisins and cayenne; stir until combined. Remove from heat, add nuts and spoon onto salmon pieces.
  7. Suggested serving on a bed of spinach that has been sauteed with olive oil and garlic until wilted and tossed with lemon zest, salt, and pepper.

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