A show-stopping side of salmon is great with fresh and summery salads. Perfect for al fresco dining. We use Mt Cook Freshwater Alpine Salmon.
INGREDIENTS
- 2 tablespoons sea salt
- 1 side Mt Cook Salmon
- 1 clove garlic, crushed
- 3 tablespoons pomegranate molasses
- 2 tablespoons brown sugar
- ¼ teaspoon ground allspice
- ½ teaspoon sumac powder
- 1 shallot, thinly sliced
- ½ cup flat leaf parsley, roughly chopped
- ¼ cup mint leaves, roughly torn
- ¼ cup pomegranate arils
METHOD
- Sprinkle the salmon with sea salt and leave for 30 minutes in the fridge. Rinse off the salt and pat the salmon dry.
- In a small saucepan combine the garlic with the pomegranate molasses, brown sugar, allspice, sumac and one tablespoon water. Heat to dissolve the sugar. Set aside to cool.
- For the parsley salad, soak the shallot in ¼ cup water with one teaspoon sea salt for 15-20 minutes to soften, then drain well. Combine with the parsley, mint and pomegranate arils.
- Preheat the oven 200°C.
- Lay the salmon, skin side down on a baking paper-lined roasting tray, brush with some of the pomegranate molasses and bake for 10-15 minutes. Once out of the oven, baste again with the dressing. Top with the parsley salad and serve.
Lunn Ave | Orakei Bay Village | Epsom | North Shore | Mt Eden | Grey Lynn
farrochristmas.co.nz
