Description
This Gordon Ramsay Christmas Salmon is a delightful dish that combines the rich flavors of honey and dill with tender salmon. Perfect for festive gatherings and special occasions, it’s easy to prepare and truly impressive on your holiday table.
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 dill sauce ingredients: mix sour cream, dill, eschalot, and lemon zest in a bowl. Soak cranberries in hot orange juice for 10 minutes. Add almonds and parsley to cranberries.
- Preheat the oven to 180°C (350°F). Place salmon on parchment-lined foil, skin-side down. Season with salt and pepper.
- Melt butter, honey, and garlic in a saucepan. Pour glaze over salmon, wrap tightly in foil, and place on a baking tray.
- Bake salmon for 15 minutes until opaque and flaky. Broil for 7 to 10 minutes until the glaze bubbles and turns golden brown.
- Let salmon rest for 5 minutes. Top with dill sauce, tapenade, pomegranate seeds, parsley, and a splash of lemon juice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, freeze salmon wrapped tightly for up to 3 months. Thaw overnight in the fridge before reheating.
Consider using different nuts like walnuts or pecans for variation.
Nutrition
- Serving Size: 150 grams
- Calories: 350
- Sugar: 9g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg