Baked Salmon with a cranberry and clementine salsa
4 Donegal Catch Natural Salmon Fillets
100 grams creme fraiche
2 tablespoons chives, chopped
2 tablespoon dill, chopped
Zest of 1 lemon
Salt and freshly ground black pepper
For the cranberry & clementine salsa:
3 clementines, peeled, segmented and chopped into bite sized pieces
50 grams dried cranberries, roughly chopped
2 spring onions, finely sliced
1 teaspoon sugar
Juice of 1 lemon
1 tablespoon olive oil
¼ teaspoon salt
Pinch chilli flakes
- For the salsa, combine all the ingredients; cover and let stand for 1 hour.
- Preheat the oven to 200 C / 180 C fan and cook the Donegal Catch Natural Salmon Fillets according to the packet instructions.
- Whilst the fish is cooking, mix together the creme fraiche, chives, half of the dill, the lemon zest and some seasoning in a bowl.
- When the fish is cooked, remove from the oven and arrange on a serving dish. Spoon over the creme fraiche mixture and spread across the top of the fish. Top with the salsa, and sprinkle over the remaining dill to garnish.