Description
This Gordon Ramsay Christmas Salmon is a delightful festive dish that combines irresistible flavors with simple preparation. Fresh salmon glazed with honey garlic and topped with pomegranate seeds, it’s both elegant and perfect for any holiday gathering!
Ingredients
- Salmon (1.2–1.5 kg side)
- Unsalted Butter (150 g)
- Honey (120 ml)
- Garlic (3 cloves, minced)
- Sour Cream (360 ml)
- Fresh Dill (120 ml, chopped)
- Eschalot (1/2, grated)
- Lemon Zest (1.5 tbsp)
- Dried Cranberries (150 g, soaked in hot orange juice)
- Toasted Almonds (120 g)
- Fresh Parsley (80 ml, chopped)
- Pomegranate Seeds
- Fresh Parsley and Lemon Juice
Instructions
- Combine dill sauce ingredients in a bowl and keep aside.
- Preheat the oven to 350°F (180°C) and prepare the salmon on parchment-lined foil.
- Melt the butter and stir in honey and garlic, avoiding browning the garlic.
- Pour the glaze over the salmon and wrap it tightly in foil.
- Bake for 15 minutes then broil for 7 to 10 minutes until golden brown.
- Let the salmon rest for 5 minutes before topping with dill sauce, tapenade, and pomegranate seeds.
Notes
Use high-quality, wild-caught salmon for the best flavor.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Let the tapenade rest in the fridge for an hour to meld the flavors.
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 450
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg