Christmas sugar salmon
Oven-baked salmon gets glamour from Christmas spices and fresh fruit.
6 servings | Preparation time 40 minutes | Oven temperature 200 °C
Ingredients
1 pkg (about 700 g) salmon fillet (boneless)
1 orange (organic)
2 tbsp brown sugar
1 tsp rapeseed oil
¾ tsp salt
¼ tsp cinnamon
¼ tsp cardamom
¼ tsp ginger
¼ tsp crushed black pepper
On the top
1 pomegranate
½ pot flat-leaf parsley
Remove any bones and excess fat from the salmon. Wipe the fillet with a paper towel and lift it into a baking dish with the leather side down. Wash the orange, grate the peel (1 tsp) and squeeze the juice (2 tbsp). Save the juice for finishing the fish. Mix the orange peel, sugar, oil and spices in a bowl. Rub the mixture onto the surface of the salmon. Bake in the oven at 200 °C for 20–25 minutes, depending on the thickness of the fillet.
Cut the pomegranate in half and remove the seeds into a bowl by tapping the peel of the fruit with a ladle. Mix the juice with the seeds. Finish the salmon with pomegranate and flat-leaf parsley.
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