- 4 salmon fillets
- 35 g chopped cranberries
- 30 g breadcrumbs
- 2 orange zests
- 3 tbsp olive oil
- 1 Seasoning
Finely chop both the pecan nuts and cranberries into small bite-size pieces.
In a large mixing bowl place the chopped pecans, cranberries, breadcrumbs and orange zest and add olive oil.
Stir thoroughly to ensure that the mixture is fully coated in olive oil, this will help firmly bind your topping together.
Bake at 200°C/Gas mark 6 in a pre-heated oven for 10-15 minutes until the crust appears golden and crispy. While your salmon is in the oven, why not roast your favourite festive veg for the perfect accompaniment?