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Clementine glazed salmon recipe

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A stunning Christmas dinner main, an easy meal for over the holiday season or an impressive New Year's Day lunch. Whenever you choose to enjoy this salmon recipe, it won't disappoint! A sticky, sweet and spicy clementine syrup is brushed over the salmon and then baked till golden. Delicious! See method

Serves 4
Takes 30 mins
320 calories / serving
Healthy
Dairy-free

Ingredients

500g boneless salmon half side
2 garlic cloves, finely grated
2cm piece fresh ginger, peeled and finely grated
6 clementines, 4 zested and juiced, 2 thinly sliced
2 tbsp clear honey
½ tsp reduced-salt soy sauce
1 cinnamon stick or star anise
2 tsp olive oil
10g fresh coriander, leaves picked
5g fresh chives, snipped
2 spring onions, thinly sliced

1 of your 5-a-day and high in protein

Each serving contains

Energy
1340kj
320kcal 16%
Fat
16g 23%
Saturates
2g 12%
Sugars
15g 17%
Salt
0.3g 4%

of the reference intake
Carbohydrate 17.9g Protein 24.4g Fibre 1.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Lay the salmon, skin-side down, on a lined baking tray.
Put the garlic, ginger, clementine zest and juice in a saucepan with the honey, soy sauce and cinnamon stick. Bubble over a medium-high heat for 3-5 mins until thickened and syrupy.
Brush the salmon with the oil, arrange the sliced clementines on top, then pour over the clementine glaze. Bake for 12-15 mins until cooked through but still slightly pink in the centre.
Transfer to a platter; drizzle over the glaze from the tray. Scatter with the herbs and spring onions.

Tip: Use this versatile clementine glaze for roast ham, pork or poultry, or pour over roasted carrots or other root veg.

See more Christmas dinner ideas