Serves 4

Ingredients

Glazed Salmon

• 4 CHEF Approved salmon fillets 
• 2 tbsp Dijon mustard
• ½ tsp four pepper mix
• 1 tsp garlic powder
• 1 tsp CHEF Approved sea salt
• 1/2 tsp  CHEF Approved black pepper
• 2 tbsp honey

For the Platter

• 100g pea shoots
• 200g CHEF Approved pickled red cabbage
• 4  CHEF Approved gherkins, chopped
• 1 small orange, cut into slices
• 30g pomegranate seeds
• Small handful of watercress leaves for garnish

Method

1. In a bowl, mix the Dijon mustard, four pepper mix, garlic powder, sea salt, black pepper, and honey until well combined.
2. Preheat the oven to 200°C (fan oven 180°C). Place the salmon fillets on a baking tray lined with parchment paper and brush the glaze generously over the top of each fillet.
3. Bake the glazed salmon in the preheated oven for 12-14 minutes, basting every few mins with the glaze.
4. While the salmon is baking, arrange the pea shoots, pickled red cabbage, and chopped gherkins on a large serving platter. 
5. Using a kitchen blow torch, lightly brown the orange slices until caramelised and fragrant. This adds a lovely visual element to the platter.
6. Once the salmon is cooked, place the glazed salmon fillets on top of the arranged pea shoots and cabbage. 
7.  Scatter pomegranate seeds and small watercress leaves over the salmon for decoration. Serve the Christmas Salmon Platter as a festive starter or light main course.