Martin's roast darn of salmon, horseradish thyme, and cranberry stuffing, simple brussel sprout, pomegranate and citrus glaze. A stress-free Christmas dinner in less than 20 minutes!


  • 4x150grm dares of salmon 
  • 75 grams of white breadcrumbs
  • 40 grams of freshly grated horseradish
  • Sprig of fresh thyme
  • 40 grams of butter 
  • 1 finely chopped shallot 
  • 40 grams of fresh cranberries 
  • 1 tablespoon of chopped parsley 
  • 200grms of brussel sprout topped and cut in half 
  • seeds of 1 pomegranate for the sauce 
  • juice of 1 lime 1 orange and 1 lemon 
  • 100mls of pouring cream 
  • 30 grams of butter 


  1. Melt the butter in a small saucepan add the diced shallot and soften
  2. Add the cranberries fresh thyme and horseradish fold in the breadcrumbs 
  3. Remove from the heat and add the chopped parsley 
  4. Cut an incision in the centre of each darn of salmon about 3inches long
  5. Fill with the stuffing and bake in a preheated oven for 12 mins 
  6. prepare the sprouts cut in halves and in a hot frying pan add a drop of cooking oil
  7. Toss in the sprout and fry for 1-2 mins 
  8. Add a little water and cook for another 3-4 min finish with a knob of butter and salt and white pepper - nothing else, they don't need it.
  9. For the glaze, warm the cream add the butter and the juice of the lemon orange and lime season with salt and pepper reduce a little 
  10. To plate, place the simple sprouts on the platter top with the salmon darns drizzle over the citrus glaze and sprinkle the pomegranate seeds around.

Martin Shanahan's Stuffed Salmon Darns