Consider Christmas lunch sorted with this incredible roasted salmon with pomegranate glaze from the amazing Sarah Tuck. Enjoy!
INGREDIENTS | Serves 8-10
– 1/3 cup cider vinegar
– 1 tbsp caster sugar
– 1 small red onion, finely sliced
– 2 tbsp extra virgin olive oil
– 3 garlic cloves, crushed
– 1 1/2 tbsp pomegranate molasses
– 1 tsp cumin seeds, lightly crushed
– 3 tbsp table salt
– 1 side of skin-on salmon, pin-boned (mine weighed 1.4kg/3 lb )
– Dill to garnish
Herby Yoghurt Mayo
– 1 cup Greek-style natural yoghurt
– 1/2 cup good-quality mayonnaise (I used Best Foods)
– 1 tbsp lemon juice
– 3 tbsp roughly chopped capers, plus 1 tablespoon whole for garnish
– 3 tbsp chopped fresh dill, plus a few fronds to garnish
– 3 tbsp chopped fresh mint
– Sea salt and freshly ground black pepper
Put the vinegar and sugar in a small non-reactive bowl and whisk to dissolve the sugar. Add the onion, cover and refrigerate until ready to serve. Mix the olive oil with the garlic, pomegranate molasses and cumin seeds. Put the salt in a big roasting dish, deep enough to lay the salmon in, and with capacity for 6 cups of water. Add 1/2 cup boiling water to the salt and whisk to dissolve it. Top up with 5 1/2 cups cold water and leave to cool (I threw some ice cubes in to speed up the process). Add the salmon, flesh side down, and leave in the brine for 30 minutes – this will help to prevent the milky white fat from rising to the top of the salmon while cooking. Preheat the oven to 230˚C (450˚F) and line an oven tray with baking paper. Carefully remove the salmon from the brine and pat dry. Lay, skin-side down, on the baking paper. Brush the pomegranate molasses mixture over the salmon flesh. Bake for 10-15 minutes – I did 15 for my whopper, but if your salmon is smaller, stick to 12 minutes or less; you really don’t want to over-cook it! Leave to rest while preparing the yoghurt mayo.
Mix the yoghurt, mayonnaise and lemon juice in a small bowl. Add the capers, dill, mint, salt and pepper, cover and refrigerate until ready to serve. For a little extra drama, a drizzle of pomegranate molasses swirled through the mayo looks great and is also delicious.
The salmon can be served immediately once cooked, or refrigerated until half an hour before serving. To serve, garnish the salmon with the extra dill and drained red onion. Because the salmon is so tender I tend to leave it on the baking paper to serve and just slide a tray underneath to transfer the whole lot. If cooking well in advance, the salmon is easier to transfer without the baking paper if you prefer.