Description
A delicious Christmas salmon recipe by Gordon Ramsay, featuring a delightful glaze, dill sauce, and tapenade, perfect for festive gatherings.
Ingredients
Scale
- 1.2–1.5 kg side of salmon
- 150 g unsalted butter
- 120 ml honey
- 3 cloves garlic, minced
- 360 ml sour cream
- 120 ml chopped fresh dill
- 1/2 grated eschalot
- 1 1/2 tbsp lemon zest
- 150 g dried cranberries soaked in 240 ml hot orange juice
- 120 g toasted almonds
- 80 ml chopped fresh parsley
- Pomegranate seeds, for garnish
- Fresh parsley, for garnish
- Lemon juice, to taste
Instructions
- Combine all dill sauce ingredients in a bowl and mix well. In a separate bowl, soak dried cranberries in hot orange juice, then mix with toasted almonds and chopped parsley to create the tapenade. Refrigerate both until serving.
- Preheat oven to 180°C. Place the seasoned salmon on a parchment-lined foil sheet.
- Melt the butter and mix with honey and minced garlic. Pour the glaze evenly over the salmon. Wrap the salmon tightly in the foil to seal.
- Place the wrapped salmon on a tray and bake for 15 minutes at 180°C.
- Unwrap the salmon carefully. Switch oven to broil and place salmon under the broiler for 7 to 10 minutes until the glaze bubbles and turns golden brown.
- Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute.
- Top the salmon with dill sauce and tapenade. Scatter pomegranate seeds and fresh parsley over the top. Add a splash of lemon juice before serving.
Notes
- Ensure the salmon is fresh for the best flavor.
- Adjust the amount of lemon juice according to your taste preference.
- Letting the salmon rest before serving helps improve texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Broiling
- Cuisine: British
Nutrition
- Serving Size: 150 g
- Calories: 450
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg