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POMEGRANATE MOLASSES, MUSTARD AND ORANGE GLAZED BIG GLORY BAY KING SALMON

Serves 8-10

INGREDIENTS

Salmon
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons each whole grain mustard and olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin seeds
  • 2 teaspoons finely grated orange zest
  • 1 side of Big Glory Bay King Salmon, skin on, pin-boned (approx. 1.3 kilograms)
Quick-pickled red onions
  • ⅓ cup cider or white wine vinegar
  • 1 tablespoon caster sugar
  • 1 small red onion, thinly sliced
To serve
  • pomegranate seeds and chervil or dill leaves

Preheat the oven to 200°C fan bake.

Quick-pickled onion
  1. Stir the vinegar and sugar together in a ceramic or glass bowl, add the onion and toss together. Cover and refrigerate until ready to serve, stirring occasionally.
Salmon
  1. Stir the pomegranate molasses with the remaining ingredients to make a thick emulsion. Place the salmon skin side down on a lined baking tray and brush the emulsion evenly over the top. Roast for 10–15 minutes, or until done to your liking.
  2. Once cooked, the salmon can be served warm or refrigerated until half an hour before serving.
To serve
  1. Transfer the salmon to a serving platter and garnish with the well-drained onions, pomegranate seeds and herbs.