Baked Salmon with Cranberry Salsa and Pecans
Baked Salmon with Cranberry Salsa and Pecans is a delightful dish that brings together the rich flavor of salmon with the bright, tangy taste of cranberries. This recipe is not just easy to make but also perfect for special occasions or a simple weeknight dinner. The combination of fresh ingredients makes each bite a burst of flavor, and the toasted pecans add a nice crunch.
Why Make This Recipe
This dish is great for many reasons. First, salmon is a healthy source of omega-3 fatty acids, which are good for your heart and brain. Second, the cranberry salsa adds a unique twist and is packed with vitamins. Lastly, this recipe is quick to prepare, making it ideal for busy days when you still want a delicious meal. The vibrant colors and flavors are sure to impress your family and friends!
How to Make Baked Salmon with Cranberry Salsa and Pecans
Here’s how you can easily prepare this tasty dish:
Ingredients:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Zest of 1 orange
- 1 cup fresh or thawed cranberries
- 1/2 small red onion, finely chopped
- 1 small jalapeno, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons orange juice
- 1 tablespoon honey (or maple syrup)
- 1/4 cup chopped toasted pecans
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the salmon fillets on the sheet. Drizzle them with olive oil and season with salt, pepper, and orange zest.
- Bake the salmon for 12–15 minutes, or until it is cooked through and flakes easily.
- Meanwhile, make the cranberry salsa. Pulse the cranberries in a food processor until they are finely chopped (not pureed).
- Transfer the chopped cranberries to a bowl and stir in the red onion, jalapeño, cilantro, orange juice, honey, and a pinch of salt. Mix well and set aside.
- Once the salmon is baked, top each fillet with a generous spoonful of cranberry salsa and a sprinkle of chopped toasted pecans.
- Serve warm with your favorite grain or green side dish for a festive, flavor-packed meal.
How to Serve Baked Salmon with Cranberry Salsa and Pecans
Serve this dish warm, straight from the oven. Pair it with a side of quinoa, rice, or a simple green salad for a complete meal. The freshness of the cranberry salsa elevates the salmon, making it a great choice for gatherings or family dinners.
How to Store Baked Salmon with Cranberry Salsa and Pecans
To store leftovers, allow the salmon to cool down to room temperature. Place the salmon fillets and salsa in airtight containers separately. Store in the refrigerator for up to 2 days. Reheat the salmon in the oven or microwave before serving again.
Tips to Make Baked Salmon with Cranberry Salsa and Pecans
- Make sure to not overbake the salmon; it should be moist and flake easily.
- You can prepare the cranberry salsa ahead of time for even more flavor.
- Use fresh cranberries when possible, but thawed frozen cranberries work just fine too.
Variation
If you’re looking to mix things up, you can replace pecans with walnuts or almonds. For a sweeter twist, consider adding diced apples or pears to the salsa.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking.
2. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
3. Can this recipe be made ahead of time?
You can prepare the cranberry salsa ahead of time and store it in the refrigerator. However, it’s best to bake the salmon fresh for the best taste and texture.
