Coho Side of Salmon
For a festive Christmas feast, consider this succulent coho side of salmon that will impress your guests with its rich flavors and vibrant presentation. What's more, it is super easy!Buy Coho Side of Salmon here
What you’ll need
- 750g-1kg Whole Coho Salmon Fillet
- 60ml Olive oil
- 1-2 tsp dried chilli flakes
- 1 tsp crushed pink peppercorns
- 1 tsp sea salt flakes
- For the Glaze: 150ml clementine juice plus zest of 4 clementines
- 8 tsp runny honey
- 1 tbsp pomegranate molasses
- 5 star anise
- a squeeze of lemon juice
- Garnish: dried cranberries and dill fronds
Pre heat the oven to 200C (180C fan). Lay the salmon on a pre oiled baking sheet lined with baking paper. Drizzle the olive oil over the salmon and sprinkle with the pink peppercorns and chilli flakes. Season with sea salt.
Meanwhile, pour the ingredients for the glaze into a pan and simmer until reduced by half. Add the thinly sliced clementines and let soak for 5 minutes, before removing. Continue to simmer the liquid for a further 5 minutes before discarding the star anise and pouring the liquid over the salmon.
Bake the salmon for 10 minutes, remove from the oven and add the sliced clementines on top before baking for a further 10-12 minutes or until the salmon is cooked. Arrange on a seerving platter and garnish with the dried cranberries and dill fronds.