Recipes, photography and styling Sarah Tuck
Even non-salmon lovers can’t resist this dish – not too oily, glazed in tangy pomegranate molasses, just-cooked and with a side of sharp quick-pickled red onion and a dollop of herby yoghurt mayo, it is a total winner.
Serves 8-10 / Gluten-free
Salmon
2 tablespoons extra-virgin
olive oil
3 garlic cloves, crushed
1½ tablespoons
pomegranate molasses
1 teaspoon cumin seeds,
lightly crushed
2 tablespoons salt
½ cup boiling water
5½ cups cold water
1.5-kilogram (approx.) side of salmon
Quick-pickled red onion
⅓ cup cider vinegar
1 tablespoon caster sugar
1 small red onion, thinly sliced
Herby yoghurt mayo
1 cup natural Greek yoghurt
½ cup good-quality
egg mayonnaise (I used
Best Foods)
1 tablespoon lemon juice
3 tablespoons roughly chopped capers, plus 1 tablespoon whole to garnish
3 tablespoons chopped fresh dill, plus a few fronds to garnish
3 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper
Salmon: Mix the olive oil with the garlic, pomegranate molasses and cumin seeds in a small bowl. Set aside.
Put the salt in a big roasting dish, deep enough to lay the salmon in, and with capacity for 6 cups of water. Add ½ cup boiling water to the salt and whisk to dissolve it. Top up with the 5½ cups of cold water and leave to cool.
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.
Quick-pickled red onion: 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.
Herby yoghurt mayo: Mix the yoghurt, mayonnaise and lemon juice in a small bowl. Add the chopped capers, dill and mint, and season to taste. For a little extra drama, a drizzle of pomegranate molasses swirled through the mayo is also a tasty option. Cover and refrigerate until ready to serve.
Preheat the oven to 230°C. Line an oven tray with baking paper.
Remove the salmon from the brine and pat dry. Lay skin-side down on the baking paper. Brush the olive oil mixture over the salmon flesh. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you really don’t want to overcook it.
Once cooked, the salmon can be served immediately or refrigerated until half an hour before serving. When ready to serve, garnish with the dill and drained pickled onion and serve with the herby yoghurt mayo, garnished with capers and dill fronds.
