For the pickled cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- ½ tsp whole cloves
- ½ tsp juniper berries
For the salmon
- 75g panko breadcrumbs
- ½ tbsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 60g pistachios, crushed
- ½ small bunch of parsley, chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil.
Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.
Healthy salmon saladFlake any leftover salmon into a bowl and mix with a pouch of cooked mixed grains, any leftover pickled cranberries, cooked purple sprouting broccoli, a bag of watercress and any leftover pistachios or seeds you have. Dress with olive oil and lemon juice to serve.