Salmon with Cranberry Salsa and Pecans

When it comes to creating a dish that’s as visually stunning as it is delicious, Salmon with Cranberry Salsa and Pecans delivers just that. The vibrant, tart cranberries paired with the crunchy pecans create a sweet and savory salsa that perfectly complements the rich, flaky salmon. This recipe is a wonderful balance of flavors, from the natural sweetness of honey to the acidity of balsamic vinegar. It’s a perfect choice for a special occasion or a simple yet elegant dinner that everyone will enjoy. With minimal ingredients and a quick cooking time, it’s an easy way to elevate your salmon dinner.

Why You’ll Love This Recipe

1. Perfect Flavor Combination

The tangy cranberry salsa with sweet honey, earthy pecans, and balsamic vinegar creates an incredible contrast with the rich and tender salmon, resulting in a perfect balance of sweet, savory, and tart flavors.

2. Quick and Easy

With just a few ingredients and a cooking time of under 20 minutes, this recipe is simple to make and is ready in no time, making it ideal for busy weeknights or last-minute dinner plans.

3. Nutrient-Rich

Salmon is packed with omega-3 fatty acids, while cranberries and pecans offer vitamins, antioxidants, and healthy fats, making this dish both nutritious and delicious.

4. Impressive Presentation

The bright cranberry salsa on top of the beautifully roasted salmon makes for a stunning presentation. This dish is sure to impress guests at any dinner party or celebration.

5. Versatile Side Pairings

This dish pairs wonderfully with a variety of sides, from roasted vegetables to rice or a fresh salad, making it easy to create a well-rounded meal.

Ingredients

• Salmon fillets
• Fresh cranberries
• Honey
• Chopped pecans
• Balsamic vinegar
• Olive oil
• Salt and pepper
• Fresh parsley (for garnish)

Variations

• Add Citrus: Add some orange or lemon zest to the cranberry salsa for a citrusy twist that brightens the flavors.
• Use Walnuts: If you don’t have pecans, walnuts are a great substitute and will still provide a nice crunch.
• Grill the Salmon: If you prefer, you can grill the salmon instead of baking it for a smoky flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the cranberry salsa for a touch of heat that complements the sweetness.
• Substitute Maple Syrup: Replace honey with maple syrup for a different kind of sweetness that pairs well with both the cranberries and salmon.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure it’s hot enough to cook the salmon quickly and evenly.

Step 2: Prepare the Salmon

Season the salmon fillets with salt and pepper on both sides. Place them on a baking sheet lined with parchment paper or lightly greased.

Step 3: Cook the Cranberry Salsa

In a small saucepan, combine fresh cranberries, honey, balsamic vinegar, and olive oil. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the cranberries begin to burst and release their juices.

Step 4: Add Pecans

Stir in the chopped pecans and cook for an additional 2 minutes, allowing the pecans to warm through and release their flavor into the salsa.

Step 5: Assemble the Dish

Spoon the warm cranberry salsa evenly over the salmon fillets, making sure each piece is generously covered.

Step 6: Bake the Salmon

Place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 7: Garnish and Serve

Remove the salmon from the oven and garnish with fresh parsley for a pop of color. Serve immediately and enjoy!

Tips for Making the Recipe

• Check for Doneness: The salmon is ready when it easily flakes with a fork and has an internal temperature of 145°F (63°C).
• Don’t Overcook the Salmon: Be careful not to overcook the salmon as it can become dry. Salmon cooks quickly and remains moist when cooked properly.
• Use Fresh Cranberries: Fresh cranberries give the salsa a better texture and flavor. If you’re using frozen cranberries, ensure they are thawed before cooking.
• Make Ahead: The cranberry salsa can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it before serving on the salmon.
• Adjust Sweetness: Depending on your preference, you can adjust the amount of honey to make the salsa sweeter or tangier.

How to Serve

• With Roasted Vegetables: Serve the salmon with roasted vegetables like asparagus, Brussels sprouts, or carrots to add texture and flavor to your meal.
• Over a Bed of Greens: Serve the salmon over a bed of mixed greens or arugula for a fresh, light meal.
• With Rice: Pair it with a side of wild rice or quinoa to soak up the sweet and savory salsa.
• With Mashed Potatoes: Creamy mashed potatoes complement the richness of the salmon and add heartiness to the dish.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the salmon in the oven at 350°F (175°C) for 5-10 minutes to warm it through.

Freezing

It’s best to freeze the salmon and cranberry salsa separately. You can freeze the cooked salmon for up to 2 months and the salsa for up to 3 months. To reheat, thaw in the fridge overnight and reheat both components before serving.

Reheating

Reheat the salmon in the oven at a low temperature to prevent overcooking. The cranberry salsa can be reheated on the stovetop over low heat, stirring occasionally.

FAQs

1. Can I use frozen salmon?

Yes, you can use frozen salmon fillets. Just make sure they are fully thawed before cooking.

2. Can I use dried cranberries instead of fresh ones?

Fresh cranberries are ideal for this recipe, but if you use dried cranberries, you may want to add a bit of water or juice to help create a sauce-like consistency.

3. Can I use a different type of nut?

Yes, walnuts, almonds, or even pistachios are great alternatives to pecans if you prefer.

4. How do I know when the salmon is fully cooked?

Salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

5. Can I make the cranberry salsa in advance?

Yes, the cranberry salsa can be made ahead of time and stored in the refrigerator for up to 3 days.

6. Can I grill the salmon instead of baking it?

Yes, grilling the salmon will give it a nice smoky flavor, and it works beautifully with the cranberry salsa.

7. Can I substitute balsamic vinegar with another type of vinegar?

You can use apple cider vinegar or red wine vinegar as a substitute for balsamic vinegar, though the flavor will be slightly different.

8. How can I make the dish spicier?

Add a pinch of red pepper flakes to the cranberry salsa for a touch of heat.

9. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

10. Can I serve this dish cold?

The dish is best served warm, but the salmon and salsa can be refrigerated and served cold if desired.

Conclusion

Salmon with Cranberry Salsa and Pecans is a simple yet elegant dish that combines rich salmon with a sweet and savory topping, creating a perfect balance of flavors. It’s quick to make, packed with nutrients, and versatile enough to pair with a variety of sides. Whether you’re preparing a weeknight dinner or a special meal for guests, this dish is sure to impress. With minimal effort and maximum flavor, it’s an ideal choice for any occasion.

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