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Marinated salmon side in the oven

55 minutes

25 hours, 55 minutes

Mittel

6 persons

A truly festive treat that plays with sweet and savory flavors. The juicy side of salmon is refined with a fruity orange marinade and served with crispy Hasselback potatoes and sweet pomegranate seeds. A festive combination that not only tastes fantastic, but also impresses visually on the plate. Treat your guests to a unique Christmas recipe this year! Are you looking for a suitable menu suggestion for Christmas? Your perfect seafood menu is just a click away.

Ingredients

1 side of salmon (about 1 kg)
2 organic oranges
5 tbsp olive oil
3 tsp orange jam
½ tsp Dijon mustard
2 tsp sugar beet syrup
1 teaspoon hoisin sauce
1 pinch of cinnamon
1 tsp paprika
4 cloves of garlic
1 sprig of rosemary
6 large organic potatoes
3 stalks of curly parsley
1 pomegranate

Amrei from HONEST CATCH

Amrei leads the HONEST-CATCH e-commerce team with dedicated expertise and a lot of love. You can also taste these ingredients in your recipes. She prefers to cook in large groups with her friends. Stove, grill, campfire - it doesn't matter, but it is always delicious.

Preparation

Allow the salmon to thaw in the refrigerator overnight and pat dry with kitchen paper before cooking.
Wash the oranges with hot water, rub dry and remove the peel from one orange with a zester. Then cut both oranges into slices and place them on a baking tray lined with baking paper. Place the salmon on top.
For the marinade, mix the orange peel, 3 tablespoons of olive oil, orange jam, mustard, sugar beet syrup, hoisin sauce, cinnamon and paprika in a bowl. Peel the garlic and press 2 cloves into the marinade, stir well and then spread the marinade over the salmon with a brush.
Let the salmon marinate for 1 hour.
Meanwhile, brush the potatoes under running water and use a sharp, small knife to make fan-shaped cuts up to 5 mm to the potato base. Chop the remaining garlic together with the rosemary and place between the potato wedges. Brush the potatoes with the remaining olive oil, season with salt and place on the baking tray along with the salmon.
At the end of the marinating time, preheat the oven to 140 °C circulating air.
Cook the salmon in the middle of the oven for about 25-30 minutes (depending on the thickness of the salmon) and remove from the oven. Increase the oven temperature to 180 °C and cook the potatoes for a further 15-20 minutes until golden brown and crispy.
Meanwhile, deseed the pomegranate. Wash the parsley, shake dry, tear into small pieces and sprinkle over the salmon together with the pomegranate.
Distribute the salmon and potatoes on plates. A fresh leaf salad goes well with this as a side dish.

Salmon is a healthy source of protein and rich in omega-3 fatty acids, making it a more conscious choice at a time when many people are trying to eat healthier during the holidays.

Amrei from HONEST CATCH

Amrei leads the HONEST-CATCH e-commerce team with dedicated expertise and a lot of love. You can also taste these ingredients in your recipes. She prefers to cook in large groups with her friends. Stove, grill, campfire - it doesn't matter, but it is always delicious.

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