This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin.

Danielle Centoni
Source: EatingWell Magazine, December 2019


Ingredient Checklist


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

  • 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.


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

Equipment: Parchment paper

Nutrition Facts

228.9 calories; protein 28.6g 57% DV; carbohydrates 7.6g 2% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 4g; fat 8.8g 14% DV; saturated fat 1.8g 9% DV; cholesterol 66.3mg 22% DV; vitamin a iu 370.6IU 7% DV; vitamin c 9.9mg 16% DV; folate 21mcg 5% DV; calcium 65.3mg 7% DV; iron 1mg 5% DV; magnesium 44.7mg 16% DV; potassium 603.2mg 17% DV; sodium 452.4mg 18% DV.

Reviews (1)

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Rating: 5 stars
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