Simple yet impressive, this glazed salmon is an incredibly flavourful addition to the holiday table. Perfect served alongside some butter-sautéed baby leeks or another vegetable of your choice.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
For the glaze:
- 155g cranberry jelly
- 125ml honey
- 10 juniper berries, crushed
- A sprig of rosemary
- 115g pickled beetroot, rinsed
- Salt to taste
For the salmon:
- 900g side of salmon
- Baby leeks, to serve
- Petit pois (peas), to serve
For the champagne-inspired cream:
- 375ml dry sparkling wine
- 10g fresh bunch thyme
- 250 ml fresh cream
- 1 shallot, finely diced
- 15g butter, cold
- 15ml olive oil
- Sea salt and freshly ground black pepper, to taste
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Method
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1To make the glaze, roughly chop the beetroot and place all the glaze ingredients into a Le Creuset 18cm Saucepan and place over medium to low heat. Bring to a simmer, stirring continuously for 15 minutes until it starts to thicken to a syrup consistency. Season and set aside.
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2Heat a Le Creuset 26cm Sauté Pan with olive oil and sauté the diced shallots over a low heat until translucent and sweet. Turn up the heat slightly and add the sparkling wine and the thyme. Reduce the wine and shallots over a medium heat until around 100ml is remaining. Add the cream and whisk constantly to avoid the wine from splitting the cream. Whisk in the butter and season to taste.
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3Preheat the oven grill to 270°C.
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4Place the salmon into a Le Creuset 33cm Cast Iron Roaster and brush liberally with the cranberry-beetroot glaze, reserving some for basting while cooking. Place the salmon on the top shelf of the oven and roast for 15-20 minutes glazing again after 10 minutes.
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5Remove from the oven and serve with butter-sautéed baby leeks, blanched petit pois, and champagne-inspired cream. Any leftovers can be stored in the fridge and flaked over a fresh salad the following day for boxing day.
