Christmas Baked Salmon

Step 1: Mix the sauce ingredients in a bowl until smooth. Refrigerate until needed.

Step 2: Heat the orange juice in a saucepan over high heat until hot. Turn off the heat, add the cranberries and cover. Let stand for 15 minutes, then drain in a colander and discard the liquid. Cool the cranberries.

Step 3: Mix the cranberries, toasted almonds, parsley, salt and olive oil in a bowl. Use at room temperature.

Step 4: Preheat the oven to 180°C/350°F.

Step 5: Lay a large sheet of foil on a tray; use a double layer for extra protection against leaks. Top with baking or parchment paper and place the salmon on the paper. Fold the foil sides up slightly to form a shallow cradle so the glaze will not run onto the tray.

Step 6: Put the glaze ingredients in a saucepan over medium-high heat. When the mixture starts foaming, lower the heat to medium and let it foam for 2 minutes. Remove from the heat and pour it straight over the salmon.

Step 7: Sprinkle the salmon with salt and pepper, putting most of the salt on the thicker part.

Step 8: Cover the salmon with a smaller piece of paper, then foil. Fold and seal the sides to enclose it in a parcel; it does not need to be completely airtight.

Step 9: Bake for 15 minutes, then remove the salmon from the oven.

Step 10: Remove the paper and foil cover. Fold or scrunch the paper and foil sides down to expose the salmon. Tuck the paper down so it will not catch fire when broiling.

Step 11: Switch the oven to high grill or broil. Place the salmon on the middle shelf and broil for 7 to 10 minutes, until it is caramelised mostly at the edges and a little on top. Keep it away from the heat element so the paper does not catch fire. Check that the salmon is cooked by opening the flesh in the middle or using a probe to check its internal temperature.

Step 12: Use the foil overhang to transfer the salmon straight away to a serving platter so it does not keep cooking on the tray. Slide the foil and paper out from under the salmon, letting the juices collect on the platter.

Step 13: Loosely cover the salmon with foil and let it cool for at least 15 minutes, up to an hour or longer if serving at room temperature.

Step 14: Dollop the creamy dill sauce over the salmon and spread it into a thick layer, about 0.8 cm or 1/3 inch.

Step 15: Pile the holiday tapenade on top. Scatter generously with pomegranate seeds and the remaining parsley, then squeeze over the lemon juice.

Step 16: Serve with the extra lemon wedges. Cut the salmon into portions with a knife or cake cutter, or let everyone serve themselves. The dish is best slightly warm, not piping hot, and is also good at room temperature.