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