Description
This baked salmon fillet features a flavorful crust of toasted panko breadcrumbs, sumac, thyme, and lemon zest, complemented by tangy homemade pickled cranberries. Garnished with crushed pistachios and fresh parsley, this dish promises a delightful combination of textures and vibrant flavors, perfect for a healthy and elegant meal.
Ingredients
Scale
Pickled Cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
Salmon and Crust
- 75g panko breadcrumbs
- ½ tbsp dried thyme
- 2 tbsp sumac
- 1 lemon, zested
- 5 tbsp olive oil, plus extra for drizzling
- 1kg salmon fillet, pin-boned
- 60g pistachios, crushed
- ½ small bunch of parsley, chopped, to serve
Instructions
- Make the pickled cranberries: In a pan over medium heat, combine the cider vinegar and caster sugar, stirring until the sugar dissolves. Bring the mixture to a boil, then add fresh cranberries, whole cloves, and juniper berries. Continue boiling gently for 4 minutes to infuse flavors. Pour the hot pickling mixture into a 1-liter sterilized jar or two smaller jars, seal tightly, and allow it to cool to room temperature before refrigerating. Chill for at least one week before using to ensure proper pickling.
- Prepare the breadcrumb crust: Preheat the oven to 200°C (180°C fan/gas mark 6). Toast the panko breadcrumbs in a dry frying pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning. Transfer the toasted breadcrumbs to a plate and let them cool completely.
- Mix the crust ingredients: In a mixing bowl, combine the cooled toasted breadcrumbs with dried thyme, sumac, lemon zest, and a pinch of seasoning. Drizzle with 5 tablespoons of olive oil and mix thoroughly to create a cohesive crumb mixture that will adhere to the salmon.
- Prepare the salmon for baking: Line a baking tray with baking parchment large enough to hold the 1kg salmon fillet. Place the salmon skin-side down on the parchment. Evenly spread the breadcrumb crust mixture over the top of the salmon without pressing it down firmly. Drizzle a little extra olive oil over the crust to help it crisp during baking.
- Bake the salmon: Place the salmon in the preheated oven and bake for 20-25 minutes, or until the salmon is just cooked through and the breadcrumb crust has turned a golden brown color.
- Garnish and serve: Carefully transfer the baked salmon fillet to a serving platter. Sprinkle the crushed pistachios, drained pickled cranberries, and chopped parsley evenly over the top. Serve with buttered greens and roasted new potatoes for a complete and balanced meal.
Notes
- The pickled cranberries require at least one week in the refrigerator before use for full flavor development.
- Ensure the salmon is pin-boned for an optimal eating experience; ask your fishmonger for assistance if needed.
- Leftover salmon can be repurposed in a healthy salad with mixed grains, vegetables, and remaining pickled cranberries and pistachios.
- Adjust baking time based on the thickness of your salmon fillet to prevent overcooking.
- Use fresh sumac for the best lemony tartness in the crust mixture.
- Prep Time: 15 minutes (excluding pickling time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Contemporary European
Keywords: baked salmon, pickled cranberries, panko crust, sumac, pistachios, healthy salmon recipe, baked fish, easy dinner, salmon fillet recipe
