Stay sane with salmon
Let salmon be your saviour this silly season in dishes that look flash but are actually dead easy, says NZ House & Garden food editor Sally Butters.
Pomegranate-glazed side of salmon
A side of salmon never fails to wow but it is actually one of the easiest proteins to cook – just baste and bake. The tangy, caramelised glaze used here makes this utterly lipsmackingly good.
1 side of salmon, skin on, bones removed
1 tbsp olive oil
2 tbsp pomegranate molasses
2 tsp brown sugar
2 tsp sweet chilli sauce
1 lime, juice and finely grated zest Pinch of sea salt
To garnish
Pomegranate seeds Mint leaves
Heat oven to 180 degrees Celsius. Place salmon, skin side down, on a lined baking tray. Check for pin bones by running your fingers down the length of fillet along the centre seam, and remove any with tweezers – there shouldn’t be any near the tail end but may be one or two towards the head.
In a bowl combine oil, pomegranate molasses, brown sugar, sweet chilli sauce, lime juice and zest and salt. Brush mixture over fish and bake for 8-10 minutes, depending on the thickness of the fillet, or until just cooked. Ideally it should be cooked on the outside but still pink in the centre but this is a personal preference so adjust cooking times to suit.
Serve salmon at room temperature, garnished with pomegranate seeds and mint leaves. Serves 6
Smoked salmon pate
It takes only five minutes to whip up this creamy dish, which is great served as a dip or starter.
150g smoked salmon
200g creme fraiche 1⁄2 lemon, juice and finely grated zest
Chilli paste to taste
1 tbsp capers 4 spring onions, white part only,
finely chopped Handful dill, chopped
Place all the ingredients in a food processor. Pulse to just combine, season to taste and pulse once more. Try to retain a bit of texture. Refrigerate until ready to serve.
Makes about 11⁄2 cups
The best salmon bagels
The classic and simple combination of smoked salmon and bagels makes a fab special breakfast. To make them extra delicious, spread the bagels with salmon pate (recipe above). Quantities and extra toppings can be varied to suit.
Bagels
Smoked salmon pate or
cream cheese
Salmon, cooked, cured or smoked
Extra toppings
As desired, such as:
Sliced cucumber, red onion, pickled radishes, capers, gherkins and dill or cress
Toast the bagels then spread with lashings of smoked salmon pate (recipe above) or cream cheese. Top with the salmon of your choice and extra toppings to suit.
Alternatively, set everything out on a large serving board so guests can help themselves and build their own perfect bagels to suit.