A show-stopping side of salmon is great with fresh and summery salads. Perfect for al fresco dining. We use Mt Cook Freshwater Alpine Salmon.
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 one tablespoon water. Heat to dissolve the sugar. Set aside to cool.
For the parsley salad, soak the shallot in ¼ cup water with one teaspoon sea salt for 15-20 minutes 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 minutes. Once out of the oven, baste again with the dressing. Top with the parsley salad and serve.