This tangy pomegranate glaze on roast salmon topped with quick pickled onions and a scoop of herb mayo is everything you want in a delicious seafood supper.
I have to say that I was so excited to cook this after I spotted it on the Dish, a beautiful food magazine in New Zealand. I love a delectable salmon meal over the holidays and this one with it’s diverse and complementary flavours is the perfect choice.
I didn’t have the pomegranate molasses you need for the glaze so I made my own. There is a great recipe from Alton Brown on the Food Network that works wonderfully. Now I have a whole jar of this amazing syrup and I can’t wait to find new ways to use it. I think I’ll try it on some chicken next!
There is only one word for the addition of herby mayo – sublime! The combination of all the flavours in this dish are truly inspired. I know I’m a little over the top on my love for this recipe but it’s truly one of the best salmon dishes I’ve had!
The recipe has lots of moving parts but is actually simple in it’s preparation. I love that it calls for brining the salmon to avoid the milky white fat from rising to the top. It didn’t completely disappear but it definitely made a difference.
I used red pearl onions because I wanted a milder flavour. My partner in crime said that he’d like to try caramelized onions instead of pickled and I know I would love some crispy deliciousness on top of the fish too. Next time!
This is an ideal meal anytime but I think it would be extra special on Christmas Eve or New Year’s Eve.
Roast Salmon with Pomegranate GlazePrint Recipe
- 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
- dill fronds, to garnish
- QUICK PICKLED RED ONION
- ⅓ cup cider vinegar
- 1 tablespoon caster sugar
- 1 small red onion, finely sliced (U used milder pearl onions)
- HERBY YOGURT 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 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 onion and serve with the herby yoghurt mayo, garnished with capers and dill fronds.