Fins over Feathers
Last year we gave turkeys something to be thankful for with our inaugural Fins Over Feathers Fish-Giving Dinner. Six of us enjoyed roasted salmon with homemade pomegranate molasses. Our guests brough...
The relish is adapted from a recipe that ran in The New York Times. As a Thanksgiving— or anytime—dish it can easily be adjusted to serve more or fewer people. Leftover relish can be served with turkey, chicken or any type of fish.
Ingredients
SERVINGS: 6 Serving(s)
- 6 (4- to 6-ounce) salmon filets
- Olive oil
- Salt and pepper
Spiced Cranberry-Apple-Orange Relish
- 1 cup sugar
- ¼ cup apple cider vinegar
- 1 teaspoon salt
- 1½ pounds tart, crisp apples, peeled and cut in ½-inch chunks (I used Pink Lady apples)
- 1 pound fresh or frozen cranberries
- 1 tablespoon grated orange zest
- 1 tablespoon grated ginger
- ½ to 1 teaspoon finely chopped jalapeño pepper, or more to taste
Preparation
Marinate salmon in a generous dousing of olive oil for several hours. Preheat oven to 475°. Place fish skin side down on foil-lined sheet pan and sprinkle with salt and pepper. Let roast for 10–12 minutes, depending on thickness of pieces. Remove to serving platter or plates with a spatula, hopefully leaving the skin behind. Serve with Spiced Cranberry-Apple-Orange Relish.
Spiced Cranberry-Apple-Orange Relish
Over medium heat in wide nonreactive pan, heat sugar, vinegar and salt; stir until dissolved. Add apples, cranberries and orange zest; turn up heat to medium high. Cook uncovered, 5–7 minutes, stirring, until apples are tender. Gently mix in ginger and jalapeño. Cool. Can be made several days in advance.
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