This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin. Source: EatingWell Magazine, December 2019

Danielle Centoni
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

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  • Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.

  • Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.

  • Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.

Tips

To make ahead: Refrigerate relish (Step 3) for up to 1 day.

Equipment: Parchment paper

Nutrition Facts

229 calories; 8.8 g total fat; 1.8 g saturated fat; 66 mg cholesterol; 452 mg sodium. 603 mg potassium; 7.6 g carbohydrates; 1.7 g fiber; 4 g sugar; 28.6 g protein; 371 IU vitamin a iu; 10 mg vitamin c; 21 mcg folate; 65 mg calcium; 1 mg iron; 45 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
11/25/2019
This is amazing. The combination of flavors - tart, tangy, and spicy - lends itself well to the taste of the salmon. Paired with some roasted asparagus, it made a perfect meal. We made this exactly as written and Wouldn’t change a thing. It would be a perfect holiday dish to serve guests this season. Definitely saving this recipe! Read More