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Prep Time:30 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsskin-on salmon fillet2clovesgarlic, peeled and chopped1 ½teaspoonskosher salt, divided½teaspoonwhole black peppercorns, cracked1lemon, zested and cut into wedges2tablespoonsextra-virgin olive oil, divided2teaspoonsDijon mustard2cupscranberries, fresh or frozen (8 ounces)1smallshallot, minced1serrano pepper, seeded1mediumGranny Smith apple, peeled and finely diced1stalkcelery, finely diced1tablespoonbalsamic vinegar2tablespoonschopped fresh parsley, divided
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsskin-on salmon fillet
2clovesgarlic, peeled and chopped
1 ½teaspoonskosher salt, divided
½teaspoonwhole black peppercorns, cracked
1lemon, zested and cut into wedges
2tablespoonsextra-virgin olive oil, divided
2teaspoonsDijon mustard
2cupscranberries, fresh or frozen (8 ounces)
1smallshallot, minced
1serrano pepper, seeded
1mediumGranny Smith apple, peeled and finely diced
1stalkcelery, finely diced
1tablespoonbalsamic vinegar
2tablespoonschopped fresh parsley, divided
DirectionsPreheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.TipsTo make ahead: Refrigerate relish (Step 3) for up to 1 day.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, December 2019
Directions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.TipsTo make ahead: Refrigerate relish (Step 3) for up to 1 day.Equipment: Parchment paper
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.
Tips
To make ahead: Refrigerate relish (Step 3) for up to 1 day.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, December 2019
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Nutrition Facts(per serving)229Calories9gFat8gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
