Recipe for Salmon with Cranberries and Potatoes

Preheat the oven to 180 degrees. Wash the potatoes, slice them into thin rounds (without cutting all the way through), then place them in a baking dish.

Mix the holiday oil with the chives, dill, and chili powder, then coat the potatoes with this mixture. Next, season with black pepper and crushed hazelnuts. Bake for about 40 minutes.

Sauté the shallots in a small saucepan, add the Christmas balsamic and the white balsamic with pomegranate, and reduce by half.

Add the white wine and let it simmer for 10 minutes.

Remove the sauce from the heat. Blend it while gradually incorporating the holiday oil.

Return the mixture to the baking sheets. Be careful not to bring it to a boil. Add the cranberries and keep the sauce on low heat.

Cut the salmon into six portions, sprinkle with toasted salt flakes, pepper, and dill. Arrange the fish in a dish and cover with aluminum foil. Bake at 180 degrees for 10-15 minutes.

To finish, add the salmon and the potatoes to the plate. Gently pour the sauce over the different elements of the dish.