Description
This delightful recipe combines tender baked salmon with a vibrant cranberry salsa and crunchy toasted pecans for a perfect balance of flavors and textures. The sweet and tangy salsa adds a festive touch to the dish, making it an excellent choice for holiday gatherings or special occasions.
Ingredients
Scale
For the Baked Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cranberry Salsa:
- 1 cup fresh cranberries
- 1/4 cup red onion (finely chopped)
- 1/2 jalapeño (seeded and minced)
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon honey or maple syrup
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons fresh cilantro or parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon fillets skin-side down on the sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the cranberry salsa: In a food processor, pulse the cranberries, red onion, jalapeño, orange juice, orange zest, and honey until finely chopped but still chunky. Transfer to a bowl and stir in the chopped pecans and cilantro. Taste and adjust seasoning if needed.
- Serve: Once the salmon is ready, spoon the cranberry salsa generously over each fillet. Serve warm, garnished with extra pecans or herbs if desired.
Notes
- This dish pairs beautifully with wild rice or roasted sweet potatoes.
- You can make the cranberry salsa a few hours ahead and chill to let the flavors develop.
- For a milder version, use less jalapeño or omit entirely.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 390
- Sugar: 6g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
