About the Recipe
This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin. The added health bonus is great antioxidants, fiber, and vitamins to help with fighting inflammation
Ingredients
2 cloves garlic, peeled and chopped
1 ½ teaspoons kosher salt, divided
½ teaspoon whole black peppercorns, cracked
1 lemon, zested and cut into wedges
2 tablespoons extra-virgin olive oil, divided
2 teaspoons Dijon mustard
2 cups cranberries, fresh or frozen (8 ounces)
1 small shallot, minced
1 serrano pepper, seeded
1 medium Granny Smith apple, peeled and finely diced
1 stalk celery, finely diced
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley, divided
Preparation
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.