Garlic-Cranberry Burst Salmon

Faigy Grossman Faigy Grossman
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Different and delicious, the magnificent presentation of this tasty salmon is wholly appropriate for this season. The tart cranberry juice that seeps into the fish is
complemented by the roasted garlic and sweet honey in the glaze.

1h 20m 15
Easy Pescatarian Gluten Free No Refined Sugar Paleo Low Fat Parve

Directions

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Place garlic cloves in a small glass baking dish with olive oil to cover. Roast garlic in the oven for one hour, or until cloves are soft

    and golden brown. Remove from oven and drain most of the oil, leaving 1/3 cup.

  3. Place the salmon on the prepared baking sheet. Sprinkle lightly with lemon juice and salt and rub into the fish.

  4. Add parsley to the garlic and mash with a fork or potato masher until blended. Smear garlic mixture over the salmon.

  5. Combine the cranberries with honey in a small mixing bowl. Spoon the berries over the fish.

  6. Raise oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

  7. Lightly cover the salmon with aluminum foil and bake for 18 minutes. Remove foil and bake for another 15 minutes, or until fish is no longer opaque when tested with a fork.

  8. Remove from oven and allow to rest for 20 minutes. Cover well and refrigerate. This fish is delicious both hot and cold.

Credits

Tips:
Use the rest of the garlic-infused olive oil in another recipe, such as a dip.

We recently printed a tip about microwaving honey to bring it back to liquid state. What I like to do is put the jar of honey in a bowl of hot water and it works perfectly. Try that instead!

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Nechama Bayles •

What do you think about using dried cranberries? Any changes to amounts? Thanks

Raquel Malul Kosher.com Team •
Reply to Nechama Bayles

I wouldn't substitute with dried cranberries, I would try to get frozen instead.

Nechama Bayles •
Reply to Raquel Malul

Ok. Thanks