Cranberry Orange Salmon High Protein Holiday Recipe
Pan-seared salmon in a tart cranberry-orange sauce with rosemary. 38g protein — 35 minutes, serves 4.
Equipment
- A large ovenproof skillet
- Tongs
- A citrus juicer
- A wooden spoon
Ingredients
- 4 salmon fillets about 170g each, skin on or off
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1 1/2 cups fresh cranberries
- 1/2 cup orange juice freshly squeezed
- 1 tbsp orange zest
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 garlic cloves minced
- 1 sprig fresh rosemary plus extra to serve
- 1 orange thinly sliced, to serve
- 1 tbsp fresh parsley chopped, to serve
Instructions
- Pat the salmon fillets dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 4–5 minutes, until the skin is crisp and golden.
- Flip the fillets and sear for 2 minutes more, then lift them out onto a plate. They will finish cooking in the sauce.
- Lower the heat to medium. Add the garlic and cook for 30 seconds, then pour in the orange juice, balsamic vinegar and honey, scraping up the browned bits from the pan.
- Add the cranberries, orange zest and rosemary sprig. Simmer for 5–6 minutes, stirring now and then, until the cranberries burst and the sauce thickens enough to coat a spoon.
- Return the salmon to the skillet, skin-side up, and spoon the sauce over the fillets. Simmer gently for 3–4 minutes, until the salmon flakes easily.
- Rest for 2 minutes off the heat, then garnish with orange slices, rosemary and parsley and serve with the sauce spooned over the top.
Notes
Build the sauce in the searing pan so it picks up the browned bits. Taste the sauce before the salmon goes back in. Keeps 2 days refrigerated.