Ingredients

2 The Fish Society sockeye salmon fillets
1 tbsp olive oil
1 clove garlic, minced
1/2 tbs fresh rosemary, finely chopped
1 clementine, cut in half (1 half for zest and juice/the other sliced into round slices – 3 slices)
1 tbs honey or maple syrup
1 tsp Dijon mustard
1 cap of cider vinegar
25g fresh cranberries
salt and pepper, to taste

Instructions

Preheat your grill to high heat.

In an oven-proof pan, heat the olive oil over medium heat, then add the garlic and cook for about 1 min until fragrant.

Add the clementine zest and juice, cranberries, honey, Dijon mustard, and rosemary. Add the vinegar and stir.

Add the cranberries to the pan.

Prepare the salmon by patting the skin dry, then rub it with a little oil and a sprinkle of salt on the skin side

Place the clementine slices down in the pan, then add the fillets skin-side up on top of the sauce and clementines in the pan.

Grill in the oven for 4-5 mins, until the salmon is golden and cooked.

If the centre isn’t cooked, lower the oven to 200°C and continue cooking for a few more minutes until done.

Serve and enjoy this vibrant holiday dish. Plus, enjoy a 10% discount with code TAVCS when ordering from Fish Society

You can check out the recipe in action here