Scottish Salmon Recipe
apple cider glaze, roasted baby carrots, pear-fennel slaw, crème fraîche
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Ingredients
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Glaze
Salmon
Roasted Baby Carrots
Pear-Fennel Slaw
Crème Fraîche
Method
Glaze
- 1
Prepare the Apple Cider Glaze
In a small saucepan over medium heat, combine apple cider, brown sugar, soy sauce, Dijon mustard, minced garlic, and black pepper. Stir until the sugar has dissolved and the mixture comes to a simmer. Reduce heat and let cook for about 10-15 minutes, until the glaze thickens slightly. Remove from heat and set aside.
Salmon
- 2
Prepare the Salmon Fillets
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and rub with olive oil, salt, and pepper. Place the fillets on a baking sheet lined with parchment paper. Brush generously with the prepared apple cider glaze.
- 3
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
Roasted Baby Carrots
- 4
Roast the Carrots
While the salmon is baking, toss the baby carrots with olive oil, honey, fresh thyme, and salt. Spread the carrots out on a baking sheet and roast in the oven for about 20 minutes, or until tender and caramelized, turning halfway through.
Pear-Fennel Slaw
- 5
Prepare the Slaw
In a large bowl, combine the sliced pears, fennel, and red cabbage. In a separate small bowl, whisk together the lemon juice, olive oil, and salt. Drizzle the dressing over the slaw and toss to combine well. Let the slaw sit for at least 10 minutes to allow the flavors to meld.
Crème Fraîche
- 6
Prepare the Crème Fraîche
In a small bowl, mix the crème fraîche with chopped chives and salt to taste. This will serve as a creamy topping for the salmon.
