Baked salmon with beetroot crème fraîche sauce

The sticky glaze adds a glorious shine to the salmon, and the candied clementine slices make it look so special. Divide the salmon into fillets before baking so everyone can help themselves to a piece.

Serves 8

Prep 15 mins

Cook 50 mins

4 clementines or 2 oranges, zested and juiced, plus 2 clementines, unpeeled and cut into thin rounds

100ml vodka

5 tbsp honey

1kg side of salmon, bones removed FOR THE BEETROOT CRÈME FRAICHE SAUCE

250g pack cooked beetroot (not in

vinegar), drained and grated

200g crème fraîche

2 tbsp horseradish cream small pack chives, snipped

1 Put the clementine zest and juice, vodka and honey in a pan, season and bring to a simmer. Bubble for 10 mins until reduced by half. Add the clementine slices and simmer for a further 5 mins until the clementines are softened and a little sticky. Remove them from the liquid and transfer to a plate. Bubble the liquid until thickened to a glossy glaze. 2 Heat the oven to 180C/160C fan/gas 4. Place the salmon on a baking parchmentlined baking tray. Using a sharp knife, cut the salmon into 8 fillets, cutting through the flesh but not the skin, as this will hold it together. Brush the salmon with the glaze, making sure you get in between the cuts, and save a little for brushing on at the end. Lay the candied clementines on top, down the centre, and bake for 20 mins.

3 Meanwhile, make the beetroot crème fraîche by mixing all the ingredients together in a bowl, reserving a few chives to sprinkle on top of the sauce, and season to taste.

4 When the salmon is cooked, reheat the remaining glaze, adding a splash of water if it's too thick, and dab it over the top

(wash the brush first as it will have come into contact with the raw salmon). Serve the salmon with the sauce.

PER SERVING 420 kcals, fat 24g, saturates 9g, carbs 16g, sugars 15g, fibre 1g, protein 27g, salt 0.7g