This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery.
It’s also delightful alongside a roast chicken or pork loin.
Place salmon on the prepared pan.
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.
Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.
Tips
To make ahead: Refrigerate relish (Step 3) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
