Gordon Ramsay Christmas Salmon (Printable Version)
Tender salmon glazed with honey and garlic, topped with dill sauce and cranberry almond tapenade.
# Ingredients Required:
→ Salmon & Glaze
01 -
1.2–1.5 kg side of salmon
02 -
150 g unsalted butter
03 -
120 ml honey
04 -
3 cloves garlic, minced
→ Dill Sauce
05 -
360 ml sour cream
06 -
120 ml chopped fresh dill
07 -
1/2 grated eschalot
08 -
1 1/2 tbsp lemon zest
→ Tapenade
09 -
150 g dried cranberries soaked in 240 ml hot orange juice
10 -
120 g toasted almonds
11 -
80 ml chopped fresh parsley
→ Finishing
12 -
Pomegranate seeds, for garnish
13 -
Fresh parsley, for garnish
14 -
Lemon juice, to taste
# Guide to Cooking:
01 -
Combine all dill sauce ingredients in a bowl and mix well. In a separate bowl, soak dried cranberries in hot orange juice, then mix with toasted almonds and chopped parsley to create the tapenade. Refrigerate both until serving.
02 -
Preheat oven to 180°C. Place the seasoned salmon on a parchment-lined foil sheet.
03 -
Melt the butter and mix with honey and minced garlic. Pour the glaze evenly over the salmon. Wrap the salmon tightly in the foil to seal.
04 -
Place the wrapped salmon on a tray and bake for 15 minutes at 180°C.
05 -
Unwrap the salmon carefully. Switch oven to broil and place salmon under the broiler for 7 to 10 minutes until the glaze bubbles and turns golden brown.
06 -
Remove salmon from oven and let rest for 5 minutes to allow juices to redistribute.
07 -
Top the salmon with dill sauce and tapenade. Scatter pomegranate seeds and fresh parsley over the top. Add a splash of lemon juice before serving.
# Extra Suggestions:
01 -
The dill sauce and tapenade can be prepared in advance to save time on the day of cooking.