Festive Salmon in Cranberry Orange Sauce

Preheat the oven to 200°C/180°C fan. Trim and slice the brussels sprouts in half. Strip the fresh thyme leaves, leaving some sprigs whole. Zest and juice the orange into a bowl.

Place the brussels sprouts on a baking tray with a drizzle of oil and season with a pinch of salt and pepper. Roast for 10-12 min face down until lightly crispy. Then, flip the brussels sprouts over, top with the grated parmesan, and roast for 10 min further until the cheese is melted and golden. Remove from the oven and set aside to cool and crisp.

Meanwhile, in a small saucepan, combine the butter, honey, the fresh orange juice and zest, the carton of orange juice, cranberries, and remaining sprigs of thyme. Bring to a boil over high heat, then reduce to medium heat and simmer for 3-4 min until the mixture is lightly reduced. Set aside.

Place the salmon in a rimmed baking dish and season with a pinch of salt and pepper. Pour the orange sauce over the salmon, and bake for 15-20 min until the salmon is cooked through and the sauce has thickened and reduced by half. Reserve the saucepan to cook the bulgur wheat.

Meanwhile, rinse and drain the bulgur wheat. Add the bulgur wheat, the 0.5 vegetable stock cube, stripped thyme leaves, and the measured water to the reserved saucepan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the bulgur wheat is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

Finely chop the dill. In a bowl combine the dill and sour cream with a pinch of salt and splash of water to thin out. Divide the bulgur wheat amongst plates and top with the salmon and cranberry orange sauce. Sprinkle with pistachios and serve with a dollop of dill sour cream. Serve with the parmesan brussels sprouts alongside.