Page 100 - COMING UNSTUCK by Sara tuck
P. 100
roast side With a gorgeous
pomegranate molasses glaze,
of salmon the salmon’s served just-
cooked, with a side of sharp,
quick-pickled red onion and
a dollop of herby yoghurt
with pomegranate glaze & herby yoghurt mayo mayo. It’s a total winner.
Serves 8-10 Put the vinegar and sugar in a small non-reactive bowl
and whisk to dissolve the sugar. Add the onion, cover and
⅓ cup cider vinegar refrigerate until ready to serve. Mix the olive oil with the
1 tbsp caster sugar garlic, pomegranate molasses and cumin seeds. Put the salt
1 small red onion, in a big roasting dish, deep enough to lay the salmon in, and
finely sliced with capacity for 6 cups of water. Add ½ cup boiling water
2 tbsp extra virgin olive oil to the salt and whisk to dissolve it. Top up with 5½ cups cold
3 garlic cloves, crushed water and leave to cool. (I threw some ice cubes in to speed
1½ tbsp pomegranate molasses up the process). Add the salmon, flesh-side down, and leave in
1 tsp cumin seeds, lightly the brine for 30 minutes – this will help to prevent the milky
crushed white fat from rising to the top of the salmon while cooking.
3 tbsp table salt Preheat the oven to 230˚C (450˚F) and line an oven tray with
1 side of skin-on salmon, baking paper. Carefully remove the salmon from the brine and
pin-boned (mine weighed pat dry. Lay, skin-side down, on the baking paper. Brush the
1.4kg/3 lb ) pomegranate molasses mixture over the salmon flesh. Bake for
dill to garnish 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
Herby yoghurt mayo: over-cook it! Leave to rest while preparing the yoghurt mayo.
1 cup natural Greek-style
yoghurt For the herby yoghurt mayo, mix the yoghurt, mayonnaise and
½ cup good-quality mayonnaise lemon juice in a small bowl. Add the capers, dill, mint, salt and
(I use Best Foods) pepper, cover and refrigerate until ready to serve. For a little
1 tbsp lemon juice extra drama, a drizzle of pomegranate molasses swirled through
3 tbsp roughly chopped capers, the mayo looks great and is also delicious.
plus 1 tbsp whole for garnish
3 tbsp chopped fresh dill, The salmon can be served immediately once cooked, or
plus a few fronds to garnish refrigerated until half an hour before serving. To serve, garnish
3 tbsp chopped fresh mint the salmon with the fresh herbs and drained red onion. Because
sea salt & freshly ground pepper 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.
96
