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Cranberries have a distinctive ruby hue and tangy sweetness, ideal in both sweet and savoury applications. They can be paired perfectly with cheese, bakery goods, cereal, chocolate, snacks or as a delicious jewelled salad topper. Available to you in a variety of formats – dried, frozen, powder, puree, concentrate or infused, versatile formats individually packaged for your needs so you can create elevated consumer experiences.
1. Mix together mustard, butter and honey in a small bowl until well blended, set aside.
2. Mix together breadcrumbs, pistachio, cranberries and parsley.
3. Season salmon with salt and pepper, brush flesh side of fish with a thin layer of the mustard, butter and honey mixture.
4. Mix the remaining mixture with the crumb mixture.
5. Put a ¼ of the crumb mixture on each salmon fillet and pat to coat the top.
6. Put each fillet on a foil lined tray and bake for 10 to12minutes 200C or 180c Fan assisted.
7. Steep the dried cranberries in the apple juice and vinegar in a small pan. Gently heat and simmer with a lid on for 10 minutes.
8. Transfer to a liquidiser and blend until smooth, reserve a few cranberries for garnish.
9. Serve the salmon drizzled with the cran-apple jus and serve with vegetable & potato of your choosing.
10 minutes (cook time 12 minutes)
½ tablespoon Dijon mustard
2 tablespoons butter (melted)
2 tablespoons honey
½ cup Panko breadcrumbs
¼ cup chopped pistachio
½ cup dried cranberries
1 tablespoon fresh chopped parsley
4 salmon fillets (skinned and boned)
For the jus
½ cup dried cranberries
¾ cup apple juice
1 teaspoon apple cider vinegar
Salt and pepper to taste
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