Baked salmon fillet with pickled cranberries, parsley & pistachios
- Rick and Katie Toogood
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Serves 6-8
Easy
Prep: 15 mins
Cook: 30 mins
plus at least 1 week pickling
A star rating of 4.9 out of 5.9 ratingsRate
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Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish
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Ingredients
Nutrition
Units:
MetricUS
For the pickled cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
For the salmon
-
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
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Nutrition: Per serving
- kcal451
- fat26g
- saturates4g
- carbs25g
- sugars18g
- fibre3g
- protein28g
- salt0.3g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
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.
RECIPE TIPS
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.
Recipe from Good Food magazine, December 2019
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A star rating of 4.9 out of 5.9 ratings
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