Panko-Crusted Salmon with Lingonberry Mustard

4 tbsp Dijon mustard

4 tbsp lingonberry sauce or jam

1 cup Panko crumbs

2 tbsp fresh thyme, chopped

4 salmon fillets, about 6 oz. each

2 tsp olive oil

salt and pepper

Preheat oven to 375ºF. In a small bowl, combine Dijon mustard and lingonberry sauce, set aside. In a shallow dish, combine panko crumbs and fresh thyme, season with salt and pepper. Line a baking sheet with aluminum foil.

Season tops of salmon fillets (not skin side) with salt and pepper. Brush the tops generously with the mustard-lingonberry mixture. Holding each fillet in the palm of your hand over the dish of panko crumbs, use your other hand to press handfuls of crumbs onto the top of the fillets. Place each crusted fillet on the baking sheet, press additional panko crumbs into any sparsely coated areas. Drizzle fillets with olive oil.

Bake at 375ºF for 8 to 12 minutes, depending on thickness, until panko crust begins to turn golden, and salmon meat is slightly opaque and flakes with a knife or fork. If desired, make additional sauce to serve at the table by combining equal parts Dijon mustard and lingonberry sauce.

Serves 4.