For a fresh and exciting gourmet dish, you can't go past this mix of grilled salmon with cranberries.
Marinate salmon in a bowl with 2 Tbsp olive oil, cumin, paprika and season with salt and pepper. Marinate for at least 10 minutes covered in the fridge.
Heat oven to 200°C. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.
Heat a small fry pan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chili flakes, pine nuts, Craisins®, and capers. Heat until fragrant then add lemon juice and zest. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.
Wipe down the same pan and return to a medium-high heat. Add in 1 Tablespoon of olive oil and fry salmon skin side down until cooked 2/3 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.
Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara wedges and a cheek of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Sammy and Bella have teamed up with Ocean Spray, updating classic dishes with a cranberry twist.
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