Description
This Gordon Ramsay Christmas Salmon features irresistible flavors with honey glaze, savory dill sauce, and pomegranate seeds. Perfect for festive dinners or brunch!
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
- Mix dill sauce by combining sour cream, dill, eschalot, and lemon zest. Set aside.
- Soak cranberries in hot orange juice for 10 minutes and mix with almonds and parsley for tapenade. Refrigerate both sauces.
- Preheat the oven to 180°C (350°F). Place salmon on parchment-lined foil, season with salt and pepper.
- Melt butter. Mix in honey and garlic, then pour over salmon. Wrap in foil to seal.
- Bake for 15 minutes, then uncover and broil for another 7 to 10 minutes until golden.
- Allow salmon to rest, garnish with dill sauce, tapenade, pomegranate seeds, and parsley. Drizzle with lemon juice.
Notes
Use fresh salmon for the best taste.
Resting allows juices to redistribute for moist salmon.
Make the sauces ahead for deeper flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg