Let this zesty salmon with pickled cranberries steal the show this year
Baked salmon fillet with pickled cranberries, parsley & pistachios
Pickled cranberries are a great accompaniment, as they really balance out an oily fish like salmon – they also lend a Christmassy feel. Adding spices and pistachios to the breadcrumbs gives the crust a punch of flavour that goes perfectly with the berries.
■ Serves 6-8
■ Prep 15 mins plus at least 1 week pickling
■ Cook 30 mins
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
buttered greens and roast new
potatoes, to serve
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 co ntinue 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.
2 Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 min
