It might be controversial to deviate from the traditional meat dishes, but salmon just makes SO much more sense to me for a summer Christmas, and it’s loads easier than ham or roast chicken. You can make the glaze for this recipe up a day in advance to save time. The glaze makes enough for a 1.5 kg side of salmon. If you have leftovers, brush it on ham or chicken before it goes on the BBQ.
Things to keep in mind:
- Line your tray with baking paper so it doesn’t stick. You can easily serve it straight from the tray too, we do this often.
- Bring your fish to room temperature before cooking. Remove it from the fridge an hour before cooking, so the protein isn’t going from the fridge straight to a hot oven.
- Salmon doesn’t take long to cook and it will keep cooking once taken from the oven. Take care with it, and use your initiative, eyes and fingers. Look at the colour changing while it cooks. You want the centre to still have some pink running through the middle. My piece was 600grams and took 8 minutes at 180 degrees. A larger piece will take longer.
- Side of salmon (100-200g per person as a main)
For the Glaze
- 2 Tbsp Olive Oil
- 2 Tbsp Pomegranate Molasses
- 2 tsp Brown Sugar
- 3cm piece Ginger, minced
- 2 Tbsp Orange Juice
- Flaky Sea Salt
- Fresh Ground Black Pepper
For the Pickle
- ½ a Red Onion, very thinly sliced
- 1 tsp White Sugar
- 1 Tbsp White Vinegar
For the Garnish
- 1 cup Mint leaves
- 1 cup Coriander leaves
- ½ Pomegranate, seeds removed
- Juice of ½ a Lime
- Olive Oil, tiny drizzle
- Preheat the oven to 180 degrees fan bake.
- Line a baking tray with baking paper. Pop your salmon on the tray and set aside.
- Add all your glaze ingredients to a jar and shake to combine. Season to taste and set aside.
- Add your red onion pickle ingredients to a bowl. Stir and set aside.
- Spoon a generous amount of glaze mix all over your salmon side and place in the oven. I check the side after 5 minutes and watch it closely from then on. Remember under cooking your salmon is far better than over cooking it!
- In a bowl, combine your red onion pickle with the coriander, mint, pomegranate seeds and lime juice. Stir to combine.
- Move your cooked salmon to a serving dish / platter, top with your herb & pickle garnish, and drizzle over a tiny bit of olive oil. Serve immediately and enjoy!
Recipe by Jana from The Macpherson Diaries