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Are you looking for the best breakfast recipe ever? Try out this mind-blowing Christmas baked salmon easy and tasty recipe.

Christmas-baked-salmon-easy-and-tasty-recipe

 Christmas baked salmon easy and tasty recipe

Are you looking for the best breakfast recipe ever? Try out this mind-blowing Christmas baked salmon easy and tasty recipe.

Recipe

• Baked with a Honey Garlic Butter Glaze in foil;
• Slathered with a Creamy Dill Sauce;
• Topped with a Holiday “Tapenade” of dried cranberries, almonds and parsley; and
• Finished with pomegranate for a shower of festive colour and a generous dousing of fresh lemon juice.

The flavour and textural combination is stellar! It’s mostly savoury with hints of sweet, and that creamy dill sauce is a natural pairing with salmon. Finally the Holiday Tapenade topping just sings of festivity.

Overview: How to make Christmas Baked Salmon

• Simmer 3-ingredient Honey Glaze for 2 min.
• Pour over salmon then bake wrapped in foil (easy clean up!).
• Spread cooked salmon with 4-ingredient Lemon Dill Sauce, 4-ingredient “Tapenade” (topping mix).
• Sprinkle with pomegranate seeds, drizzle with lemon juice.
• Serve warm or at room temperature. Now sit back and bask in praise.
• Baked with a Honey Garlic Butter Glaze in foil.
• Slathered with a Creamy Dill Sauce.
• Topped with a Holiday “Tapenade” of dried cranberries, almonds and parsley.
• Finished with pomegranate for a shower of festive colour and a generous dousing of fresh lemon juice.
• The flavour and textural combination is stellar! It’s mostly savoury with hints of sweet, and that creamy dill sauce is a natural pairing with salmon. Finally the Holiday Tapenade topping just sings of festivity.

What you need for this Festive Baked Salmon?

Here’s what you need for this festive Baked Salmon:

This is one side of a whole salmon. It should not be flavoured or pre-marinated in any way. If frozen, thaw thoroughly overnight in the fridge covered, and then pat dry very well (frozen fish gets watery); 1. Line a tray with foil. (Recommended: A double layer of foil for leakage protection.) Then baking/parchment paper. Place the salmon on top.

This is used to bake the salmon so it gets infused with incredible sweet-buttery-garlicky flavour while it bakes. Here’s what you need:

The salmon is baked in foil which is handy for minimal clean up, but actually the main reason is because it holds the glaze around the salmon better while it bakes!

How to serve this Christmas Baked Salmon?

Present the salmon whole on a platter.Try out this amazing Christmas baked salmon easy and tasty recipe like no other.

·Skin on is for easier handling. Once cooked, the skin will hold the salmon together. Without it, there’s a higher change the flesh flakes open when transferring to the tray. Interestingly, I have never seen a side of salmon sold without skin, this may well be the reason; and

 Your fishmonger should have already done this, but just double-check. Run your fingers across the surface, especially along the mid-line (where the spine was) where pin bone culprits sometimes hide. Check the belly section carefully too. If there are bones, use fish boning tweezers or just personal grooming tweezers to pull them out (pinch and yank with conviction!). Clean small pliers also work.

To make the Honey Glaze, all you do is plonk everything in a saucepan and simmer for a couple of minutes to thicken slightly and bring all the flavours together.

Here’s how the salmon is cooked:

1.  Pomegranate: This is what we use to sprinkle across the finished dish for their jewel-like festive colour, and of course for great pops of tart juiciness!
2. Fold the foil sides up a bit to cup them a little so the glaze won’t spill onto the tray. Pour the glaze over (it’s fine that the glaze is still hot);
3. Top with another sheet of paper and then foil. Seal edges to form a parcel. No need to make it tightly sealed, just mostly sealed is fine;
4. Bake for 15 minutes covered;
5. Uncover, then switch oven to broiler/grill. Grill for 10 minutes to get some tasty caramelisation on the edges and a bit on the surface. IMPORTANT: Keep salmon on the middle shelf in the oven when broiling/grilling, don’t move it closer to the heat source – risk of paper burning!

Here’s what you need for the Holiday Tapenade:

• Dried cranberries – In the spirit of holidays and also for the tart/sweet profile rather than just plain sweetness that other dried fruits have. Alternatives (in order of suggestion): Dried sour cherries, golden raisins, normal raisins or sultanas.
• Orange juice – This is used to soak the cranberries in order to reconstitute them and plump them up. Otherwise, they’re rather shrivelled and chewy. Because this is, after all, for a special occasion why not one more step to make the cranberries extra special! As mentioned, it’s mainly for the cranberries, but the orange juice also adds a touch of extra sweetness and citrusy flavour – very on-theme for holidays! Substitute with any fruit juice you wish. Apple would especially be great – otherwise just use water with a dollop of honey or maple syrup.
• Slivered almonds – Purchased already cut into slivers (else sliver blanched almonds yourself), this is a lovely shape that you can use as-is. We also give them a quick toasting to boost the nuttiness and bronze them. Alternatives: Almonds (preferably blanched), pistachios, hazelnuts, pecans, macadamias, walnuts.
• Parsley for freshness and the green colour for Christmas!
• Olive oil to add just a bit of richness and bring it all together.
• Make ahead option: Make the Tapenade up to 2 days ahead but leave the almonds out until just before serving. Almonds can be toasted ahead, just store them in the pantry until required.

And here’s how the Christmas Baked Salmon is assembled:

1. Smother the salmon generously with the Creamy Dill Sauce. Generous is the operative word here! It’s the main sauce for this dish, and it’s also the “glue” for the Tapenade;
2. Sprinkle the Tapenade across the surface. Really pile it on, use it all!;
3. Then sprinkle over the pomegranate next, and finally the lemon juice (the Tapenade will catch it); and
4. Voila! Presentation! Applause! Compliments! Bows!
5. Then you can either cut it into portions – literally just use a knife to cut it – or let everyone help themselves. I find it easiest to use a cake server for actually lifting slices to serve easily, so you might like to also provide something like this if you’re allowing guests to serve themselves.

Try out this Christmas baked salmon easy and tasty recipe like no other.

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Have a wonderful breakfast!