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SIDE OF SALMON WITH POMEGRANATE MOLASSES GLAZE & PARSLEY SALAD

SIDE OF SALMON WITH POMEGRANATE MOLASSES GLAZE & PARSLEY SALAD

A show-stopping side of salmon is great with fresh and summery salads. Perfect for al fresco dining.

Prep: 10 mins (plus 30 mins salting)
Cook Time: 15 mins
Serves: 10

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 1 tablespoon water. Heat to dissolve the sugar. Set aside to cool.

For the parsley salad, soak the shallot in ¼ cup water with 1 teaspoon sea salt for 15-20 mins 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 mins. Once out of the oven, baste again with the dressing. Top with the parsley salad and serve.

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

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