Servings: 4

Ingredients:

• Shallot
• Apples
• Pecans
• Cinnamon
• Mixed greens
• Blue cheese
• Brown sugar
• Dijon mustard
• Dried cranberries
• Apple cider vinegar
• Extra-virgin olive oil
• Salt

Instructions: 

• Candy pecans: Heat brown sugar, cinnamon, salt, and water in a pan. Add pecans and toss until fully coated. Simmer for 5 minutes until sticky. Remove from heat and let it cool.
• Salad: Mix greens, apples, candied pecans, blue cheese, and dried cranberries and refrigerate until ready to dress and serve.
• Dressing: Whisk apple cider vinegar, shallot, dijon, olive oil, salt, and pepper.
• Serve by combining all the above. 

Servings: 12

Ingredients:

Salmon

• 1.2–1.5 kg / 2.4 – 3 lb salmon side (skin on, bones removed)
• 2 1/4 tsp salt, cooking/kosher
• 1 tsp black pepper

Honey Butter Glaze

• 150g / 5oz butter, unsalted
• 1/2 cup honey
• 3 garlic cloves, finely minced (garlic press or knife)

Creamy Dill Sauce

• 1 1/2 cups sour cream, full fat (low fat is too watery)
• 1/2 cup fresh dill, finely chopped (lightly packed cup)
• 1/2 eschallot (French onion), finely grated
• 1 1/2 tbsp lemon zest
• 1/2 tsp salt, cooking/kosher 

Holiday “Tapenade”

• 1 cup dried cranberries
• 1 cup orange juice
• 1 cup slivered almonds, toasted
• 1/3 cup parsley, roughly chopped
• 1/4 tsp each salt and pepper
• 1 tbsp extra virgin olive oil

Finishing

• 1 pomegranate, only the seeds
• 1/4 cup parsley, roughly chopped
• 3 tbsp lemon juice
• 2 lemons, extra, cut in 6 pieces each (for serving, don’t skip this)

Directions

Creamy Dill Sauce

• Mix ingredients in a bowl until smooth. Keep refrigerated until required.

Holiday Tapenade

• Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn the stove off, add cranberries, and cover. Stand for 15 minutes, then drain in a colander (discard liquid). Cool.
• Mix: Mix cranberries, toasted almonds (see Note 3), parsley, salt, and olive oil in a bowl. Use at room temp.

Cooking Salmon

• Preheat oven to 180°C/350°F (all oven types)
• Prepare salmon: Place a large sheet of foil on a tray (a double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so the glaze won’t run onto the tray.
• Glaze: Place ingredients in a saucepan over medium-high heat. Once it started foaming, turn it down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.
• Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
• Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel – it doesn’t need to be 100% tightly sealed.
• Bake for 15 minutes. Remove salmon from oven.
• Uncover/fold excess paper. Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose the salmon’s surface. Tucking the paper down also ensures it won’t catch fire when broiling.
• Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on the middle shelf in the oven and broil for 7 to 10 minutes until you get caramelization mostly on the edges, a bit on top. Don’t put it too close to the heating element, otherwise paper might catch on fire! Check to ensure salmon is cooked–either pry open in middle to check or use a probe to check internal temperatures. 
• Transfer to plate: Use the foil overhang to transfer salmon onto the serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon, allowing juices to pool on the platter.
• Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving. 

Assembly And Serving

• Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3″ thick layer).
• Pile over Holiday Tapenade, scatter generously with pomegranate seeds and then remaining parsley. Squeeze over the lemon juice.
• Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces–I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi-melted Creamy Dill Sauce–it’s so good! This dish is best served slightly warm, not piping hot, and also excellent at room temperature.

Source: RecipeTin Eats

Servings: 4

Ingredients

• 150g pitted prunes, roughly chopped
• 1/4 cup (60ml) Marsala or fortified wine
• 1/2 cup (125ml) espresso
• 2 tbsp cacao, plus extra to dust
• 1 tbsp freshly ground coffee
• 1/3 cup (80ml) rice malt syrup, melted
• 1/2 cup (80g) white chia seeds
• 400ml can of coconut milk
• 2 tsp vanilla extract
• 1/3 cup (40g) cacao nibs

Instructions

• Soak prunes in Marsala (or substitute water) and espresso. Set aside for 3 hours.
• Meanwhile, combine cacao, ground coffee, 2 tbsp rice malt syrup, 1/4 cup (40g) chia seeds, 150ml coconut milk, and 3/4 cup (185ml) warm water in a bowl. Stir to combine well, then transfer to an airtight container and chill for 3 hours.
• Place vanilla and remaining 1/4 cup (40g) chia seeds, 2 tbsp rice malt syrup, and 250ml coconut milk in a separate bowl and stir to combine well, then transfer to an airtight container and chill for 3 hours.
• To serve, beat the vanilla and chocolate chia mousses with a spoon to soften them. Spoon prunes into 4 serving glasses. Top with half the vanilla chia mousse, then top with chocolate chia mousse, then finish with a final layer of vanilla chia mousse. Sprinkle with extra cacao and scatter with cacao nibs.

Source: Delicious