If you’re looking for a fantastic fish showstopper this Christmas, this Rosemary Citrus Salmon Plait presented to you in the form of holiday wreath makes a mouthwatering centerpiece.
As we are quickly approaching the holidays, this time of year can be crazy with last-minute shopping, catch-ups and work parties — let alone trying to tie up your final bits and pieces at work. The malls are nuts, the grocery stores are insane, and for a lot of us, the thought of preparing Christmas lunch or dinner for the family is completely overwhelming.
Let me help you, with this easy and festive Rosemary Citrus Salmon Plait recipe idea. It is totally made to impress! The sweet clementine flavors in the glaze make each forkful of the salmon pop! It bakes to a tender and flaky perfection and has the best sweet and tangy flavor! This is a great one for Christmas lunch or dinner as it takes all of about 15 minutes to prepare, and only 15 minutes to cook in the oven. Alongside the traditional ham or roast, I do love having salmon as well.
As great as a roast can be ― beef or pork ― there are other options just as deserving out there. If you’re looking for an alternative to all that meat this Christmas, this Rosemary Citrus Salmon Plait recipe is an ideal solution and could not be more simple to prepare.
I recommend serving this salmon with a side of mash, couscous or rice. It makes quite a bit of sauce, so the extra goes perfectly over the side dish. It’s packed with fresh flavor, and it’s a festive healthy dinner that everyone will enjoy.
- 1 large salmon filet, skinless about 3 pounds
- kosher salt
- freshly ground black pepper
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ½ tbsp freshly grated ginger
- 1 tbsp minced fresh rosemary
- ½ cup chicken broth
- ½ tbsp clementine zest
- 1 cup fresh clementine juice
- 2 tbsp fresh lemon juice
- 2 tbsp honey
- ¼ cup cornstarch
- To prepare the glaze, heat a medium pot with olive oil over medium-high heat. Add garlic, ginger and rosemary to the pot and saute for 30 seconds, then add chicken broth, clementine zest, and juice, lemon juice and honey. In a cup whisk together 2 tbsp of water with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil for 1 minute, stirring constantly. Set aside and let cool to room temperature.
- Place salmon filet on a large cutting board. Cut in half lengthwise, then cut each half lengthwise into 3 strips and braid. You should end up with 2 braids.
- Preheat the oven to 450 F.
- Place a sheet of parchment paper onto a large baking sheet and spray with cooking spray. Place braids together on sheet pan forming a circle. Alternatively you can secure two braids with wooden skewers. Season it liberally with salt and pepper and brush the glaze onto salmon. Bake for 12 minutes, then turn the broil on and grill for another 3 minutes.
- To transfer the wreath onto a serving platter carefully pick up the sides of the parchment paper and slide it over onto a plate. Then remove the parchment paper from underneath the salmon.