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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




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

4 ounces salmon and 1/3 cup relish
229 calories; protein 28.6g; carbohydrates 7.6g; dietary fiber 1.7g; sugars 4g; fat 8.8g; saturated fat 1.8g; cholesterol 66.3mg; vitamin a iu 370.6IU; vitamin c 9.9mg; folate 21mcg; calcium 65.3mg; iron 1mg; magnesium 44.7mg; potassium 603.2mg; sodium 452.4mg.