A beautifully vibrant festive dish that pairs zesty, spiced salmon with tangy pickled cranberries and a nutty pistachio topping – perfect for a special occasion or elegant dinner.
Serves: 6–8
Preparation Time: 30 mins
Cooking Time: 25 mins
Ingredients
For the Pickled Cranberries
- 300 ml cider vinegar
- 300 g caster sugar
- 340 g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
For the Salmon
- 75 g panko breadcrumbs
- ½ tbsp dried thyme
- 2 tbsp sumac
- 1 lemon, zested
- 5 tbsp olive oil, plus extra for drizzling
- 1 kg salmon fillet, pin-boned (ask your fishmonger to prepare it for you)
- 60 g pistachios, crushed
- ½ small bunch flat-leaf parsley, chopped, to serve
Method
1. Pickle the cranberries, make these a week or two in advance if possible.
Combine the cider vinegar and caster sugar in a saucepan and bring to the boil over a medium heat. Add the cranberries, cloves and juniper berries, then boil gently for 4 minutes. Pour the hot mixture into a sterilized 1-litre jar (or two smaller jars), seal tightly and allow to cool. Refrigerate for at least 1 week before serving to let the flavors develop.
2. Preheat the oven to 200°C (180°C fan) / Gas 6. Toast the panko breadcrumbs in a dry frying pan for 2–3 minutes, stirring frequently, until golden. Transfer to a plate and leave to cool slightly.
3. In a bowl, combine the toasted breadcrumbs, thyme, sumac, lemon zest and a pinch of salt and pepper. Drizzle in the olive oil and mix until the crumbs are evenly coated.
4. Line a large baking tray with parchment paper. Place the salmon fillet skin-side down on the tray. Spoon the crumb mixture evenly over the top, pressing lightly so it sticks but doesn’t compact. Drizzle with a little extra olive oil.
5. Bake for 20–25 minutes, or until the salmon is just cooked through and the crust is golden brown. Transfer to a serving platter and garnish with the crushed pistachios, drained pickled cranberries and chopped parsley. Serve warm or at room temperature for a show-stopping main course.
Buy your salmon here to try this recipe.