Baked salmon fillet with pickled cranberries, parsley & pistachios | Serves 6

Baked salmon fillet with pickled cranberries, parsley & pistachios | Serves 6

Christmas eve, or La Vigilia, is traditionally celebrated in Italy by preparing a fish dinner, followed by midnight mass. Impress your guests and indulge in this delicious festive recipe which makes for a magnifico mealBuon appetito 


300ml cider vinegar 

300g caster sugar 

340g fresh cranberries 

½ tsp whole cloves 

½ tsp juniper berries 


75g panko breadcrumbs 

½ tbsp dried thyme 

2 tbsp sumac 

1 lemon, zested 

5 tbsp extra virgin olive oil, plus extra for drizzling 

6 portions Norwegian Salmon 

60g pistachios, crushed 

½ small bunch of parsley, chopped, to serve.  

Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week. 

Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool. 

Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly. 

Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil. 

Bake the salmon for 20-25 mins ideally until it is just cooked, and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries, and the parsley. Try serving with buttered greens and roast new potatoes. 

Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods Ciao bella 

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