Sticky Cranberry and Juniper Glazed Salmon

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Sticky Cranberry and Juniper Glazed Salmon
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
FOR THIS RECIPE WE LOVE TO USE
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
  • Method

  • 1
    To 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.
  • 2
    Heat 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.
  • 3
    Preheat the oven grill to 270°C.
  • 4
    Place 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.
  • 5
    Remove 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.