Orange Scented Salmon Fillet with Cranberry Compote
A flavoursome dish which brings the best out of salmon with the inspiring compliments of orange and cranberry.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 8 | Fresh Salmon,Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 8 x 125g / 4 oz fillets of Tartan Quality Mark salmon, skin on
- 25g / 1oz butter
- 1 orange, sliced
- 125ml /5 fl oz white wine
- 4 cloves
- 1 star anise
- 1 bay leaf
- salt and cracked black pepper
- zest and juice of 1 orange
For compote
- 225g /8 oz cranberries
- 50g / 2oz brown sugar
- zest and juice of 2 oranges for the glaze
- zest and juice of 1 orange
Method
1. Pre heat the oven 190C /375F / Gas Mark 5
2. Line a shallow dish with buttered foil. Place the salmon portions, skin side down in the dish. Top with orange slices, wine, cloves, star anise, bay leaf and seasoning.
3. Cover loosely with foil and bake for 20 minutes. The salmon is cooked when the flesh is opaque.
4. While the salmon is cooking, place all the ingredients for the cranberry compote into a saucepan and cook gently for 10 minutes until the cranberries softened and burst to release their flavour.
5. When the salmon portions are cooked brush with the orange zest and juice glaze.
6. Serve the salmon, topped with the cranberry compote, alongside new potatoes and green vegetables.
