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Gordon Ramsay Christmas Salmon

Gordon Ramsay Christmas Salmon: A Festive Delight for All!

Gordon Ramsay Christmas Salmon is a festive dish with a shiny glaze, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2–1.5 kg salmon, skin-on Choose skin-on for enhanced moisture and flavor.
For the Glaze
  • 150 g butter Helps achieve caramelization.
  • 1/2 cup honey Maple syrup can be used as a substitute.
  • 3 cloves garlic, minced Fresh is best, but garlic powder can work.
For the Creamy Dill Sauce
  • 1.5 cups sour cream Greek yogurt is a lighter alternative.
  • 1/2 cup dill, chopped Parsley can be used as a substitute.
  • 1/2 eschalot, grated Can be replaced with a small onion.
  • 1.5 tbsp lemon zest Brightens the sauce.
For the Cranberry-Almond Tapenade
  • 1 cup cranberries, dried Other dried fruits can be used as substitutes.
  • 1 cup almonds, toasted Walnuts can be substituted.
  • 1/3 cup parsley Cilantro can offer a different twist.
For Garnish
  • pomegranate seeds Adds color.
  • lemon juice Enhances flavor before serving.

Equipment

  • Oven
  • small saucepan
  • mixing bowl
  • food processor
  • Baking Tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare a lined baking tray.
  2. Melt 150g of butter in a saucepan, then stir in 1/2 cup of honey and 3 minced garlic cloves until smooth.
  3. Place the salmon skin-side down on the tray and coat generously with the glaze, saving some for drizzling after baking.
  4. Bake the salmon for 20-25 minutes until it flakes easily and remains moist.
  5. Broil the salmon for an additional 5 minutes to caramelize the glaze.
  6. Combine sour cream, dill, eschalot, and lemon zest in a bowl until smooth, for the dill sauce.
  7. Soak cranberries in hot orange juice, blend with almonds and parsley to create tapenade.
  8. Transfer the salmon to a platter, drizzle with remaining glaze, and serve with dill sauce and tapenade.
  9. Garnish with pomegranate seeds and a squeeze of lemon juice before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 250mgPotassium: 400mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Using skin-on salmon helps retain moisture. Avoid overbaking to ensure tenderness. Broiling enhances flavor and appearance.

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