Festive Salmon Recipes by Alex from Hunter Gatherer Cooking

Celebrate Christmas with this festive salmon dish featuring a medley of roasted winter vegetables like butternut squash, brussels sprouts, and sweet potatoes. A fresh cranberry sauce, creamy goat cheese, and a sprinkle of cranberries adds layers of flavour, bringing a perfect harmony of rich, tangy, and sweet notes to the table.
The salmon Alex has used comes from Severn and Wye, and they get their salmon from artisan producer, Wester Ross Salmon, who he has had the opportunity to visit many times.

For the cook, Alex has used our Stainless Steel Tri-Ply Roasting Pan, one of our Copper Tri-ply saucepans for the cranberry sauce (who says you can’t use Copper Tri-ply on the BBQ!), and one of our hand-crafted chopping boards. Shop our Copper Tri-ply range here, the roasting pan here, and also our hand-crafted chopping boards here.

Click here to head over to YouTube to watch Alex make these two simple yet impressive recipes. Don’t forget hit the subscribe button to keep up to date with all Alex’s adventures.

---

Ingredients for the One Pan BBQ Salmon with Summer Vegetables

For the veg:

• 2 tablespoons of boar fat/beef fat or 3 tablespoons of olive/vegetable oil 
• 3 sweet potatoes, peeled and chopped (you could use regular potatoes)
• 1 large butternut squash halved and scored (you can peel it too)
• 1 bag of Brussels sprouts washed, trimmed and cut in half
• Salt and pepper to taste 
• 1 teaspoon dried oil fresh thyme
• 4 oz sheep/goat cheese, crumbled or cubed
• A handful of dried cranberries (for garnish)

For the Cranberry Glaze

• 1/2 cup cranberry juice (fresh or long life)
• 1 tablespoon balsamic vinegar
• 1/4 cup dried cranberries
• 2 tablespoons honey, maple syrup or dandelion honey

And finally

• 1 side of salmon
• Some hot honey for the salmon if you like a sweet kick

---

Equipment

ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan

16cm Copper Tri-ply saucepan

Hand-Crafted Chopping Board (made by ProWare’s Robert!)

Cedar Plank

---

Cooking Method

Fire Side Method: For the Salmon

1. Take you side or half a side of salmon make sure it fits on your cedar plank and lay it skin side down.
2. Add hot honey, salt and pepper and lay the lemon slices down the salmon.
3. Taking some clean food safe nails, nail through the centre of the lemon, through the salmon and into the cedar wood.
4. Lay against the side of the bbq facing the fire but have the embers/fire away from the wood or it may/will catch fire. Lay the thickest part at the bottom.
5. Patiently let it cook until it hits 63°C all over, you will have to turn the salmon and plank near the end to make sure its consistently cooked.
6. Remove the nails and serve! 

BBQ with Lid or Oven Method: For Salmon and Veg

1. Ensure the BBQ/oven reaches a steady 200°C.
2. In the BBQ, use a heat deflector plate so you don’t burn the base of the pan, and adjust your vents down to control the constant temperature.
3. In a roasting tray, add the butternut squash (halved and scored), brussels sprouts, and sweet potatoes with olive oil or boar fat/beef fat, salt, pepper, and mix thoroughly.
4. Roast for 15-20 minutes and stir.
5. To prepare your salmon, add hot honey, salt and pepper to it and either add to a separate roasting tray or lay on top the veg.
6. Cook until veg is caramelised and the salmon hits 63°C.

For the Cranberry Glaze:

1. As it’s cooking, you can prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey/maple syrup or dandelion honey, and balsamic vinegar.
2. Bring to a simmer over medium heat and cook for about 10 minutes, until it has  thickened into a glaze or keep it runnier depending on your preference.
3. Once the vegetables and salmon are cooked, remove from the heat, separate the salmon, add in the goats cheese and dried cranberries to the veg, mix and serve in bowl.
4. Drizzle the cranberry glaze over the roasted vegetables and the salmon.