For a fresh and exciting gourmet dish, you can't go past this mix of grilled salmon with cranberries.


  • Salmon

  • 4 boneless salmon steaks (approx. 180g each)

  • 3 Tablespoons extra virgin olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon sweet paprika

  • ½ teaspoon smoked paprika

  • Kumara chips

  • 1.5 kg kumara, peeled and cut into wedges

  • 2 Tablespoons olive oil

  • Salt and pepper

  • Lemon to garnish

  • Garnish

  • 2 French shallots, sliced thinly

  • 2 cloves of garlic, sliced thinly

  • Pinch of chili flakes

  • 3 Tablespoons toasted pine nuts

  • 2 Tablespoons Ocean Spray® Craisins® Dried Cranberries

  • 2 Tablespoons baby capers

  • zest and juice of 1 lemon

  • ½ bunch of roughly chopped parsley

  • 2 Tablespoons balsamic vinegar

  • Salt and pepper to taste


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.


Sammy and Bella have teamed up with Ocean Spray, updating classic dishes with a cranberry twist.

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