Ingredients:
For the salmon:
4 salmon fillets
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
For the cranberry-pineapple relish:
1 cup fresh or frozen cranberries
1/2 cup pineapple, diced
1/4 cup orange juice
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Fresh rosemary sprigs (for garnish)
Directions:
Prepare the salmon glaze:
In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper. Brush the salmon fillets generously with the glaze.
Cook the salmon:
Heat a skillet over medium heat and sear the salmon for 3-4 minutes per side until golden and cooked through, or bake at 375°F (190°C) for 15-20 minutes.
Make the cranberry-pineapple relish:
In a small saucepan, combine cranberries, pineapple, orange juice, honey, cinnamon, and ground ginger. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Assemble:
Plate the salmon and spoon the cranberry-pineapple relish over the top. Garnish with fresh rosemary sprigs for a festive touch.
Serve:
Pair with roasted vegetables or wild rice for a complete holiday meal.
Prep time: 10 mins | Cooking time: 20 mins | Servings: 4 | 320 Kcal per serving