Cranberry Glazed Kinda Salmon
WITH BALSAMIC AND THYME
Why, oh why, would one make a festive fish recipe in the midst of the most beige, delicious, cozy food season? Well, I get paid to. But also, I love a challenge. So I took a deep dive into the abyss of online recipes (see what I did there?), until I came across a pairing of pure genius. Salmon… with cranberry jam. Of course! So sensible! Yet so under-utilized. The sweetness and tang of cranberries. Sharp kiss of balsamic. Festive, herby thyme. All slapped on a piece of delicate, flaky fish. God damn, I’m good.
Ingredients
- 1 cup / 320 g cranberry jam
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 3 tsp olive oil
- 5 sprigs of thyme (destemed)
- 2 tsp fine sea salt
- Cracked black pepper
- 4 Kinda Salmon filets
SERVES 4-5 / TAKES 35 MINUTES
preparation
- Preheat the oven to 374°F / 190°C (fan or convection).
- Combine cranberry jam, balsamic vinegar, garlic powder, olive oil, thyme, salt, and pepper in a bowl and mix to combine.
- Place the Kinda Salmon filets on a parchment-lined baking tray and generously brush with the marinade.
- Place in the oven and bake for 20-25 minutes, until slightly caramelised and bubbling.
- Remove from the oven, sprinkle with fresh thyme, and serve immediately.