Festive Side of Salmon

Serves: 6-8

Preparation: 25 minutes

Cooking: 20 minutes

This beautiful festive-looking salmon side is so quick to prepare, and makes a lovely summer meal centrepiece. You can serve  it warm or at room temperature, but the yoghurt sauce will remain nicely in place if the salmon is on the cooler side.

Ingredients  

For the honey-glazed salmon

A side of salmon, skin on - approx 1kg
1 tbsp olive oil
30gm butter, melted
Juice of half a lemon
1 tsp wholegrain mustard
1 tsp runny honey
½ tsp sumac
Salt and pepper

For the topping
1 ½ cups Cyclops thick & creamy yoghurt
Zest and juice of a lemon
2 tsp horseradish sauce (optional)
½ red onion, finely sliced
¼ cup of cranberries, roughly chopped
½ cup pomegranate arils
70gm pinenuts
A handful each of fresh parsley and dill, roughly chopped
Salt and pepper

Method   

Heat oven to 180c. Line a tray with baking paper and place the salmon skin-side down onto the tray. Mix together the olive oil, melted butter, lemon juice, mustard, honey and sumac together in a small bowl. Use a pastry brush to coat the salmon side generously with the glaze. Season the salmon with salt and pepper, then bake for 20 minutes (depending on the thickness of the fillet). The salmon is done when you insert a knife into the middle and the fish flakes easily. Remove it from the oven, and leave it to cool covered with a clean.

While the salmon is baking, prepare the topping by combining the yoghurt, lemon zest and juice, and horseradish together in a small bowl, then cover the sauce and refrigerate it until required. In another bowl mix together the red onion, pomegranate arils, cranberries, pinenuts, dill and parsley.

When the salmon has cooled to room temperature, carefully transfer it to a serving platter then top it with half the yoghurt sauce, and spread it across the salmon in a thick layer. Spoon on all the pomegranate mixture over the sauce, then season again with salt and pepper.

Serve the side of salmon with the extra yoghurt sauce on the side.