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Wondering what to make with that leftover Citrus-Cranberry Relish I posted last week? I made the incredible discovery that it is absolutely AMAZING as a topping for baked salmon. The cranberries cook ever so slightly, giving a tart and festive flavor to an otherwise simple salmon fillet. Although I haven’t tried it yet, I imagine it would be delicious on top of other types of fish as well as chicken or pork chops!
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet and sprinkle with the sea salt. Spread a thick layer of the relish on top and bake for 15 minutes, or until the flesh flakes when prodded with a fork (time may vary depending on the thickness of your fillet). Drizzle with olive oil and serve warm.