Salmon Cutlets Marinated with Fir Buds and Cranberry Sauce

Preparation

Salmon cutlets

1. In a bowl, mix the gin with the honey, the roughly chopped fir buds and add the lime juice.
2. Slice the salmon into sashimi (small cutlets).
3. Add the salmon to the marinade, salt and marinate in the refrigerator for 30 minutes.

Cranberry compote

1. In a saucepan, bring to the boil all the ingredients of the compote and cook stirring for 5 minutes.
2. Cool for 30 minutes before serving.

Tips

• Serve as an appetizer.
• Fresh Fir Buds:
  • You can replace the fir buds with rosemary.
  • Have fun picking buds in the spring. At Christmas, you can also keep branches of your natural fir tree. You must remove the needles and dry them.
    To find out more:
    https://plus.lapresse.ca/screens/06803093-6e2e-4587-9e5d-9e9bb280af8d__7C___0.html
    https://www.recettes.qc.ca/chroniques/chroniques-culinaires/article/la-pousse-de-sapin-comestible-et-a-decouverte
  • You can get them in specialized grocery stores like: https://spicetrekkers.com/products/spices/balsam-fir-tips