Brin Pirathapan’s 2-in-1 Christmas Salmon Show stopper

Experienced
Serves 4
16-18 Minutes

What you’ll need

The Fish Society Whole Organic Scottish Salmon Fillet
1.5 Oranges
Pomegranate Seeds - Garnish
Soy Sauce (2tbsp)
Honey (3tbsp)
Pomegranate Molasses (1 tbsp)
Pistachios (40g)
Flaked Almonds (30g)
Parsley (20g)
Coriander Leaves (20g)
Parsley (20g)

Let's Cook!

Step 1

Preheat the oven to 200 °C.

Step 2

Make the glaze: In a small saucepan over medium-high heat, combine soy sauce, juice of 1 orange, 2 tbsp honey, and 1 tbsp pomegranate molasses. Simmer for 3 minutes, then pour into a bowl and set aside to cool.

Step 3

Prepare the nut crumb: Add pistachios, flaked almonds, and parsley to a food processor. Pulse until a coarse crumb forms.

Step 4

Prepare the salmon: Place the salmon on a baking tray and brush with the glaze. Sprinkle the nut crumb over half of the fillet (covering the thinner half helps it cook evenly).

Step 5

Add orange slices: Slice 1 orange into crescents and arrange on the uncovered side of the salmon.

Step 6

Bake: Roast in the oven for 16–18 minutes, until cooked through.

Step 7

Finish and serve: Sprinkle with pomegranate seeds and serve immediately.

Fish used in this recipe

Whole Organic Scottish Salmon Fillet

From £35.80

£32.22 with Membership

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