Baked salmon fillet with pickled cranberries, parsley and pistachios

• apple cider vinegar↗300ml ml
• granulated sugar300g g
• fresh cranberries↗340g g
• cloves↗½ tsp whole tsp

  whole

• allspice berries½ tsp tsp
• panko breadcrumbs↗75g g
• thyme↗½ tbsp dried tbsp

  dried

• sumac↗2 tbsp tbsp
• lemon↗1

  with zest

• olive oil↗5 tbsp tbsp

  plus extra for drizzling

• salmon↗1kg kg

  fillet, boneless (you can ask the fishmonger to prepare)

• pistachios↗60g g

  chopped

• parsley↗½ small bunch of

  chopped, for garnish

Step-by-step instructions

1. 1

   Prepare the pickled cranberries in advance — 1–2 weeks. In a saucepan over medium heat bring apple cider vinegar and sugar to a boil, add cloves, allspice berries and cranberries, stir and simmer for another 4 minutes. Transfer the mixture into a sterilized glass jar (1 L or two smaller ones), seal tightly, let cool, then refrigerate for at least a week.

2. 2

   Preheat the oven to 200 °C (180 °C convection, gas 6). In a dry skillet toast the panko breadcrumbs for 2–3 minutes until golden, then transfer them to a plate to cool.

3. 3

   In a large bowl combine the toasted breadcrumbs, thyme, sumac, lemon zest, salt and pepper. Add 5 tbsp olive oil and mix to a uniform paste.

4. 4

   Line a large baking dish with parchment paper. Place the salmon fillet skin-side down, then evenly spread the crumb mixture over the fish without pressing too hard. Drizzle a little more olive oil on top.

5. 5

   Bake the salmon for 20–25 minutes until the flesh is tender and the crumb is golden. Transfer the cooked fillet to a serving plate, garnish with chopped pistachios, strained pickled cranberries and fresh chopped parsley. Serve with fresh green vegetables in a creamy sauce and roasted young potatoes.