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–+ servings
Gordon Ramsay Christmas Salmon

Gordon Ramsay Christmas Salmon with Honey-Dill Bliss

Elevate your holiday meals with Gordon Ramsay's Christmas Salmon, a gluten-free dish that pairs honey and dill for a festive flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Holiday
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.5 kg Salmon Choose a large side for gatherings or individual fillets for an intimate dinner.
  • 50 g Butter This adds richness and ensures a beautifully glazed finish.
  • 60 ml Honey Essential for sweetness and achieving that lovely caramelized surface.
  • 2 cloves Garlic Finely minced for maximum impact.
For the Creamy Dill Sauce
  • 200 g Sour Cream Serves as the creamy base, balancing the flavors perfectly.
  • 2 tablespoons Dill Star herb of this sauce; substitute tarragon if desired.
  • 1 unit Eschalot, Grated Adds a mild onion flavor; shallots or green onions work well.
  • 1 unit Lemon Zest Brightens the sauce; lemon juice can be used if fresh lemon isn’t handy.
For the Cranberry-Almond Tapenade
  • 100 g Dried Cranberries Soak in hot orange juice to enhance sweetness.
  • 50 g Toasted Almonds Provides a satisfying crunch and nutty notes.
  • 1 handful Fresh Parsley Consider using basil for a different twist!
For Garnishing
  • 1/4 cup Pomegranate Seeds Adds a pop of color and a burst of sweetness.
  • 1 handful Additional Parsley For a fresh finishing touch.
  • 1 tablespoon Lemon Juice A squeeze brightens the dish.

Equipment

  • Oven
  • Baking Sheet
  • Saucepan
  • Mixing bowl
  • Basting Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Gather your equipment: a baking sheet lined with parchment paper.
  2. Melt 50 grams of butter in a small saucepan over low heat. Whisk in 60 milliliters of honey and 2 minced garlic cloves until combined. Simmer for a minute.
  3. Place salmon on the prepared baking sheet, skin-side down. Generously apply the honey glaze over the top with a basting brush. Bake for 15-20 minutes.
  4. Switch your oven to broil and place the salmon under the broiler for 3-5 minutes until the glaze caramelizes.
  5. In a mixing bowl, combine 200 grams of sour cream, 2 tablespoons of dill, 1 grated eschalot, and the zest of 1 lemon. Mix until smooth.
  6. Soak 100 grams of dried cranberries in hot orange juice for about 10 minutes. Blend them with 50 grams of toasted almonds and a handful of parsley until chunky.
  7. Serve the salmon on a platter, drizzling with the creamy dill sauce and topping with cranberry-almond tapenade. Garnish with pomegranate seeds and parsley.

Nutrition

Serving: 1servingsCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 350mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

This salmon dish is gluten-free and ideal for festive celebrations, with the option to prepare the sauces a day ahead for convenience.

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