The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.
