Baked Salmon Fillet with Pickled Cranberries, Parsley & Pistachios
Complement rich, oily salmon with tangy homemade pickled cranberries, adding a festive touch to the dish.
Ingredients
For the pickled cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
For the salmon
- 75g panko breadcrumbs
- ½ tbsp dried thyme
- 2 tbsp sumac
- 1 lemon zested
- 5 tbsp olive oil plus extra for drizzling
- 1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
- 60g pistachios crushed
- ½ small bunch of parsley chopped, to serve
Instructions
- Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
- Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
- Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
- Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil.
- Bake the salmon for 20-25 mins ideally until it is just cooked, and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
Notes
HEALTHY SALMON SALAD
- Flake any leftover salmon into a bowl and mix with a pouch of cooked mixed grains, any leftover pickled cranberries, cooked purple sprouting broccoli, a bag of watercress and any leftover pistachios or seeds you have. Dress with olive oil and lemon juice to serve.
Nutrition
Calories: 451kcalCarbohydrates: 25gProtein: 28gFat: 26gSaturated Fat: 4gSodium: 0.3mgFiber: 3gSugar: 18g
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