Christmas Baked Salmon with Pickled Cranberries & Pistachios
Christmas Baked Salmon with Pickled Cranberries & Pistachios is a festive and easy meal to make over the holidays! Baked salmon is topped with a lemon panko crust and pickled cranberries for the ultimate Christmas feast!
Ingredients
- 1 1/4 cups Apple cider vinegar
- 1 1/4 cups Granulated sugar
- 1/2 tsp Whole cloves
- 1/2 tsp Herbs de Provence
- 1 12oz Bag of fresh cranberries
- 3 lbs Fresh salmon
- 1 1/4 cups Panko breadcrumbs
- 1 tbsp Dried thyme
- 1 whole Lemon zested
- 5 tbsp Olive oil
- Kosher salt and pepper to taste
- 1/3 cup Crushed pistachios
- 1/3 cup Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375 degrees. Place a piece of parchment paper on a large baking sheet and set it aside.
- Next, add the apple cider vinegar and granulated sugar to a large saucepan. Bring the mixture to a boil and stir until sugar is slightly dissolved. Add in the cloves, herbs de provence, and cranberries. Give everything a big stir. Continue to cook the cranberries on high heat for about 3 to 4 minutes. Remove from the heat and let cool completely. Once cooled, strain the cranberries through a fine mesh strainer and set aside.
- In a large mixing bowl combine panko, lemon zest, thyme, kosher salt, ground pepper, and olive oil.
- Place the salmon on the prepared baking sheet. Next, gently pat the salmon with the panko mixture. Cook the salmon for about 20 to 25 minutes or until a thermometer inserted reaches 165 degrees.
- Remove the salmon from the oven and garnish with pickled cranberries, pistachios, and fresh parsley!
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