This fantastic (and simple) recipe I acquired from my aunt bakes salmon in a lemon dill butter sauce. Here, the tastes go pretty well with the fish. For this meal, I like wild Alaskan salmon, but you can use any fish. These are just estimations as I don’t typically measure. Adjust the ingredients to your personal preference.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons all-purpose flour
- ¼ cup flaxseed meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup unsalted butter, softened
- ¼ cup white sugar
- 1 large egg white
- ½ teaspoon milk
- ⅝ cup sweetened dried cranberries
- ½ cup bran cereal (such as All-Bran® Bran Buds®)
- 1 teaspoon orange zest, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
- Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
- Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 78 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |