Ad

For the beetroot crème fraîche sauce

Nutrition: per serving

  • kcal420
  • fat24g
  • saturates9g
  • carbs16g
  • sugars15g
  • fibre1g
  • protein27g
  • salt0.7g
Ad

Method

  • step 1

    Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze.

  • step 2

    Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil or baking parchment and place the salmon in the middle – or on an angle to help it fit if you need to. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold the whole thing together. Cut the thinner end into slighter wider fillets, so everyone gets a similar portion. Brush the salmon with the glaze, making sure you get in between the gaps, and save a little for brushing on at the end. Lay the candied clementine on top, down the centre, and bake for 20 mins.

  • step 3

    While the salmon is cooking, make the beetroot crème fraîche by mixing all the ingredients together in a bowl with plenty of black pepper and a little salt – save a few chives to sprinkle on top. When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it is too thick, and dab it over the top (wash the brush first as it will have come into contact with the raw salmon). Serve the salmon and sauce as part of a buffet, and let everyone dig in.

Recipe from Good Food magazine, December 2014

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.13 ratings

jo.c.hawkinsXxX_68bl

question

Can this be made ahead and frozen?

paberley

Did this for boxing day. Fantastic recipe and really easy. Made a wonderful centre piece.

Anonymous2608

question

Hi, Is this a dish to serve hot or cold? I am not sure.....

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We served it hot, but it can be served either hot or cold and tastes good either way. We hope this helps. Best wishes, BBC Good Food Team.

MichelleOB

This is one of my favourite recipes, I always double the sauce and reduce it so it’s very sticky. Fantastic with roast potatoes.

lani.andyw

Can I replace the vodka with Japanese sake ?

Ad
Ad
Ad