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Could not find Landry's recipe on the Internet. Here are some Salmon and cranberry recipes. Since I couldn't find a description of the dish and I've never had it, I hope one of these is close to what you are looking for. Good luck with your experimentation and share your results with us.
BAKED SALMON WITH CRANBERRY-THYME CRUST
Source: Bon Appétit magazine, December 2002
Makes 4 servings.
4 (6- to 7-ounce) salmon fillets
3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/4 cup dried cranberries, chopped
1/4 cup chopped green onion
3 tablespoons butter, melted
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
Preheat oven to 375 degrees F. Oil baking sheet.
Sprinkle salmon with salt and pepper. Place skin side down on sheet.
Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter.
Bake until topping is golden and salmon is just opaque in center, about 20 minutes.
ORANGE SCENTED SALMON FILLET WITH CRANBERRY COMPOTE
Source: Salmonrecipes.net
Serves: 8
8 x 125g / 4 oz fillets of Tartan Quality Mark salmon, skin on
25g / 1oz butter
1 orange, sliced
125ml /5 fl oz white wine
4 cloves
1 star anise
1 bay leaf
salt and cracked black pepper
zest and juice of 1 orange
For compote
225g /8 oz cranberries
50g / 2oz brown sugar
zest and juice of 2 oranges for the glaze
zest and juice of 1 orange
Preheat the oven 190C /375F / Gas Mark 5 Line a shallow dish with buttered foil.
Place the salmon portions, skin side down in the dish. Top with orange slices, wine, cloves, star anise, bay leaf and seasoning.
Cover loosely with foil and bake for 20 minutes. The salmon is cooked when the flesh is opaque.
While the salmon is cooking, place all the ingredients for the cranberry compote into a saucepan and cook gently for 10 minutes until the cranberries softened and burst to release their flavour.
When the salmon portions are cooked brush with the orange zest and juice glaze.
Serve the salmon, topped with the cranberry compote, alongside new potatoes and green vegetables.
BAKED CRANBERRY SALMON WITH BUTTERED KALE
Source: Kerry Sear, Four Seasons Olympic Hotel
From: KOMOTV, Dec 18, 1997
2 7 oz. salmon filets 1 piece chopped and peeled shallots
1 cup fresh cranberries 1/2 cup white wine
1/4 cup apple juice 2 tsp. vegetable oil
Pinch of salt and pepper 2 oz. butter
3 cups washed kale
Blend cranberries, white wine, apple juice and vegetable oil. Spoon mixture over salmon and let stand overnight in refrigerator.
Place shallots in a pan. Put salmon on top and bake at 375 degrees F for 10 minutes.
Simmer kale in boiling salt water for 30 seconds. Drain and add to butter in a hot skillet. Stir until butter is melted.
Serve salmon on top of kale. Garnish with sauteed whole cranberries.
BAKED MARLBOROUGH REGAL SALMON WITH CRANBERRY AND ALMOND CRUST
Source: foodlovers.co.nz
1 whole Regal Marlborough Salmon fillet
1 cup fresh breadcrumbs
1/2 cup dried cranberries, chopped
1.4 cup slivered almonds
1.4 cup chopped parsley
2 tablespoons fresh thyme leaves
2 tablespoons butter, melted
2 teaspoons grated lemon zest
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F (200C).
Place the salmon skin side down in a large oven dish.
Combine breadcrumbs, cranberries, almonds, parsley, thyme and lemon zest in a medium bowl. Add the melted butter and blend well. Season with salt and pepper. Spoon the mixture evenly onto the salmon. Press gently to adhere.
Bake for 15 to 20 minutes or until the topping is golden and salmon is just cooked through.
Serves 6
BAKED FRESH SALMON WITH MAPLE SHERRY GLAZE AND CRANBERRY AIOLI
Source: RI Monthly
3 pounds skinless, boneless salmon fillets, cut into six 8-ounce steaks
1/3 cup olive oil
salt and pepper to taste
Preheat oven to 375 degrees F.
Prepare the salmon by rubbing the steaks with olive oil. Season lightly with salt and pepper and place in an ovenproof casserole dish or on a greased sheet pan. Refrigerate steaks while you prepare the other items.
MAPLE SHERRY GLAZE:
6 teaspoons sherry vinegar
1 ounce Angostura Bitters
1 cup maple or pancake syrup
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
Combine the vinegar, bitters, maple syrup, Dijon mustard and lemon juice in a non-reactive bowl. Set the bowl aside at room temperature.
DRIED CRANBERRY AIOLI:
1/2 cup dried cranberries
1 cup red wine
5 garlic cloves, chopped
3 shallots, chopped
3 egg yolks
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
3 cups vegetable oil
1 teaspoon finely chopped fresh thyme
salt and pepper to taste
FOR SERVING:
1 lemon
fresh dill
Place the cranberries in a small sauce pan with the red wine. Cook over high heat until the cranberries are soft and plumped. Remove from the heat and allow to cool slightly. Puree the cranberries and reserve.
Place the garlic, shallots, yolks, vinegar and dry mustard in a mixing bowl. Mix well. Slowly whisk in the oil to emulsify, then add thyme and puree. Season with salt and pepper to taste. Refrigerate until needed.
TO COOK THE FISH:
Once other ingredients are prepared, spoon the sherry vinegar glaze over the salmon and place in the middle of the oven. Bake for 12 to 15 minutes.
Remove the casserole from the oven and spoon the glaze over the fish again. Return to the oven and finish cooking for about 5 to 10 minutes more, or until the fish is just cooked through.
Remove the fish from the oven and serve immediately with the aioli on the side, or allow to cool for 5 minutes and place a spoonful of the aioli on each portion.
Garnish fish with lemon wedges and fresh dill.
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