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Festive Cranberry Pomegranate & Chilli Salmon
- Step 1
Pre-heat oven to 150°C. Heat Oil in a large non-stick frying pan over a medium heat.
- Step 2
Cook salmon 1½ mins on each side, beginning with the skin side. Carefully turning with a large fish slide or egg lifter. Remove salmon from the pan and place onto a baking tray and finish cooking the side in the pre-heated oven 150°C for 10 mins.
- Step 3
Combine the chilli jam, pomegranate juice, cranberry sauce and sweet chilli in the frying pan and heat stirring over a low heat until sauce is well combined and boiling. Add the Lime and pomegranate seeds.
- Step 4
Remove salmon from the oven and place side onto a large serving platter. spoon over the sauce.
- Step 5
Garnish with Lime wedges. Salad toss together the salad ingredients and dress just prior to serving with the shaken salad dressing and enjoy!
Notes: Sauce maybe prepared well ahead of time and kept in a large jar in the refrigerator until required. If Pomegranates are not available use raspberries or red currants.
500g Tassal Fresh Tassie Salmon Side Skin-on
2 Tbsp olive oil
2 Tbsp chilli jam
½ cup pomegranate juice
½ cup cranberry sauce
¼ cup sweet chilli sauce
1 lime sliced & cut in small wedges skin on
1 pomegranate, seeds removed
1 radicchio lettuce
1 red apple, thinly sliced skin on
1 blood orange, segmented
10 mint leaves, finely shredded
1 blood orange zested & juiced
40 mls extra virgin olive oil
40 mls white wine vinegar