This is a remix of our classic roast salmon recipe, bringing in the tang of sumac, which works perfectly with the earthy, garlicky tahini-spiked mayo.
Serves: 6-8
INGREDIENTS
SALMON
1.5-kilogram (approx) side of salmon
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 tablespoons pomegranate molasses
1 teaspoon cumin seeds
1 teaspoon sumac
1 teaspoon sea salt
TAHINI YOGHURT MAYO
1 cup thick plain yoghurt
¼ cup good-quality egg mayonnaise
¼ cup tahini
finely grated zest 1 lemon
1 clove garlic, crushed
1 teaspoon each ground cumin and sea salt
PICKLED RED ONIONS
¼ cup cider vinegar
2 teaspoons caster sugar
½ teaspoon sea salt
1 small red onion, thinly sliced
TO SERVE
⅔ cup chopped walnuts, toasted
1/3 cup each fresh coriander and mint leaves
EQUIPMENT: Line an oven tray with baking paper.
METHOD
Preheat the oven to 220°C fan bake.
SALMON: Lay the salmon skin side down on the lined oven tray. Combine the olive oil, garlic, pomegranate molasses, cumin seeds, sumac and salt. Brush over the salmon and bake for 12 minutes. Take care to not overcook it.
TAHINI YOGHURT MAYO: Whisk all the ingredients together until smooth and creamy.
PICKLED RED ONIONS: Put the vinegar, sugar and salt in a small non-reactive bowl and whisk to dissolve the sugar. Add the onion, cover and refrigerate until ready to use.
TO SERVE: When ready to serve, garnish the salmon with the drained onion, walnuts and herbs. Serve with the Tahini Yoghurt Mayo.
DRINKS MATCH:
Nothing compliments the oily richness of salmon better than excellent chardonnay and the Te Mata Estate Elston Chardonnay 2020 ($40) is an absolute aristocrat. Erupting with grilled lemon, nectarine and grapefruit gorgeousness, alongside scorched cashew characters, smoked citrus complexity and caramelised oak notes, it has a finish that makes you close your eyes and say “mmmph” as your shoulders drop with satisfaction and contentment. temata.co.nz
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