Cranberry Crusted Salmon
This salmon fillet is a great option for anyone who likes a lighter protein or wants to eat less red meat. To garnish the fish, Ricardo prepared a tapenade featuring the bright acidity of fresh cranberries. ’Tis the season to take advantage of this Nordic fruit that rivals citrus in the tart department.
Ingredients
- 1 salmon fillet, with the skin, about 1 3/4 lb (800 g)
- 1/4 cup (25 g) fresh or frozen cranberries, chopped
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) whole-grain mustard
- Chervil leaves, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon on the prepared sheet, skin side down. Season with salt and pepper.
- In a bowl, combine the cranberries, maple syrup and mustard. Spread over the salmon. Bake for 15 minutes or until the salmon is cooked medium rare.
- Sprinkle with chervil. Serve hot or at room temperature.
This salmon fillet is a great option for anyone who likes a lighter protein or wants to eat less red meat. To garnish the fish, Ricardo prepared a tapenade featuring the bright acidity of fresh cranberries. ’Tis the season to take advantage of this Nordic fruit that rivals citrus in the tart department.