Clementine & vodka-baked salmon with beetroot crème fraîche sauce

Clementine & vodka-baked salmon with beetroot crème fraîche sauce

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(4 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 8
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser

Nutrition and extra info

Nutrition: per serving

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

  • zest and juice 4 clementine or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 100ml vodka
    Vodka

    Vodka

    vod-ka

    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 5 tbsp clear honey
  • 1kg side of salmon, bones removed
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

For the beetroot crème fraîche sauce

  • 250g pack cooked beetroot (not in vinegar), drained and grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 200g crème fraîche
  • 2 tbsp horseradish cream
  • small pack chives, snipped

Method

  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.

  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.

  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.

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Comments, questions and tips

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pikolet's picture
pikolet
7th Jan, 2015
3.8
I made this for our formal Christmas Eve dinner. It was easy to make apart from trying to thinly slice the clementines. The taste was good but nothing exceptional. My only real negative comment is that I had so much leftover sauce which I didn't use on the salmon. It was such a waste of expensive ingredients!
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