Festive Salmon

A festive Christmas main dish that’s deliciously decadent & is so easy to make.

Salmon

1.2 – 1.5 kg salmon side

Honey Butter Glaze

150g butter

150g honey

3 garlic cloves, finely minced

To make the Honey Glaze, mix everything in a saucepan and simmer for a couple of minutes to thicken slightly and bring all the flavours together.

Cream Dill Sauce

300g sour cream, full fat (low fat is too watery)

0.5 cup fresh dill, finely chopped

0.5 eschalot, finely grated

1.5 tbsp lemon zest

Mix all these ingredients together, add salt to taste.

Festive Tapanade

140g dried cranberries

250ml orange juice

130g slivered almonds, toasted

0.33 cup parsley, roughly chopped

1 tbsp extra virgin olive oil

Simmer the cranberries in the orange juice for a couple of minutes until they are plump. Mix all the ingredients together just before you need to top the salmon so that the almonds stay crunchy.

Final Topping

1 pomegranate seeds

0.25 cup parsley, roughly chopped

65 ml lemon juice

2 lemons cut in 6 pieces each for serving.

Method

Line a tray with foil, then baking paper. Place the salmon on top.

Fold the foil sides up a bit to cup them a little so the glaze won’t spill onto the tray. Pour the glaze over.

Top with another sheet of paper and then foil. Seal edges to form a parcel.

Bake for 15 minutes covered, the uncover and grill for 10 minutes to get some tasty caramelisation on the edges.

Once cooked, transfer to the serving platter and allow to cool for 10 minutes. Smother the salmon generously with the Creamy Dill Sauce.

Sprinkle the Tapenade across the surface. Then sprinkle over the pomegranate and finally the lemon juice

This is inspired by Recipe Tin Eats. Check out the website for the easy-to-follow videos. www.recipetineats.com