| 1/4 c. | Chopped cranberries (I have used craisins also) |
| 1 clove | Garlic, minced |
| 2 tbsp. | Butter, melted |
| 1 1/2 tsp. | Fresh parsley chopped |
| 1 1/2 tsp. | Fresh thyme |
| 5 1/2 tsp. | Dijon Mustard |
| 1 c. | Japanese Panko breadcrumbs |
| 1/2 cup | Sliced almonds |
| 4 6oz. | Salmon fillets |
Preheat oven to 400 degrees. Mix cranberries, garlic, herbs, 1 1/2 tsp. Dijon mustard, almonds and then add breadcrumbs. Add melted butter until the topping sticks together. Grease a large baking sheet. Place salmon fillets on baking sheet. Spread 1 tsp. mustard over each fillet. Pack 1/4 of breadcrumb mixture onto each mustard coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
If you have a food processor, chopping and combing ingredients is really quick and easy.