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–+ servings
Gordon Ramsay Christmas Salmon

Gordon Ramsay's Holiday Salmon with Creamy Dill Delight

Discover Gordon Ramsay Christmas Salmon, a festive dish featuring honey-glazed salmon and creamy dill sauce that's perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2-1.5 kg Salmon Keeping the skin on retains moisture and adds amazing flavor during baking.
  • 150 g Butter This rich ingredient enhances the glaze and adds a lovely flavor base.
  • 1/2 cup Honey A natural sweetener for glazing; swap it with maple syrup for a different twist.
  • 3 cloves Garlic, minced Infuses depth into the glaze, bringing warmth to each bite.
For the Creamy Dill Sauce
  • 1.5 cups Sour Cream The creamy base that mellows the dish, making it irresistibly smooth.
  • 1/2 cup Dill, chopped Adds a fresh, herbaceous pop that balances the sweetness of the salmon.
  • 1/2 Eschalot, grated Provides a milder onion flavor; shallots can be a great substitute if needed.
  • 1.5 tbsp Lemon Zest Brightens the sauce, enhancing the overall flavor profile.
For the Cranberry-Almond Tapenade
  • 1 cup Dried Cranberries The star ingredient, rehydrated in orange juice for a sweet and tangy burst.
  • 1 cup Orange Juice Use to soak cranberries, adding a delightful hint of acidity and sweetness.
  • 1 cup Toasted Almonds Brings a crunchy texture; walnuts can be used instead for a similar crunch.
  • 1/3 cup Parsley A fresh herb that adds a pop of color to the tapenade garnish.
For Finishing Touches
  • Pomegranate Seeds These jewels add both beautiful color and a burst of freshness upon serving.
  • Lemon Juice Used to enhance flavors; a squeeze can brighten up any dish.
  • Fresh Parsley For garnishing, adding a vibrant and fresh finish to your plate.

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and place the salmon skin-side down. Melt 150g of butter with ½ cup of honey and brush the mixture over the salmon generously. Sprinkle the minced garlic across the fish to enhance its aroma, making sure it's evenly distributed.
  2. Place the prepared salmon in the preheated oven and bake for about 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
  3. After baking, switch your oven to broil. Broil the salmon for an additional 2-3 minutes, watching closely to prevent burning.
  4. While the salmon is broiling, prepare the creamy dill sauce in a bowl. Combine 1½ cups of sour cream, ½ cup of chopped dill, ½ grated eschalot, and 1½ tablespoons of lemon zest. Mix until smooth and creamy.
  5. In a separate bowl, soak 1 cup of dried cranberries in 1 cup of hot orange juice for about 15 minutes to rehydrate them. After soaking, mix the cranberries with 1 cup of toasted almonds and ⅓ cup of parsley.
  6. Once everything is ready, slice the salmon into portions and place on a serving platter. Top each piece with the creamy dill sauce and spoon the cranberry-almond tapenade on the side. Garnish with pomegranate seeds and fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store leftover salmon in an airtight container for up to 3 days. Wrap cooled salmon tightly for freezer storage up to 2 months.

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