Hot honey-glazed gammon
Serve up this spicy, sticky and sweet gammon over the festive period. It's just as fabulous in Boxing Day sandwiches as it is for the main event
Clementine, fennel & cranberry roast salmon
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 whole salmon fillet
- 4 tbsp olive oil
- 5 clementines4 sliced, 1 zested and juiced
- 1 fennel bulbthinly sliced
- 150g cranberries
- ½ small bunch of parsleyfinely chopped
Nutrition: Per serving (8)
- kcal264
- fat18g
- saturates3g
- carbs6g
- sugars5g
- fibre3g
- protein22g
- salt0.1g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Pat the salmon dry with kitchen paper or a clean tea towel, then rub all over with 1 tsp of the olive oil and season well. Set aside.
step 2
Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.
step 3
Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.
step 4
Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley.