With vibrant red pomegranate seeds adding both flavour and festive-feeling, this salmon salad is ideal for buffets and big family or friend get-togethers.
1 whole skin-on salmon side (about 1.5 kg), pin-boned, at room temperature
3 tbsp olive oil
1 tsp sumac
1 tsp ground cumin
2 cloves garlic, peeled and minced
2 tsp finely grated ginger
¼ tsp ground black pepper
1 tsp sea salt flakes
1 pomegranate or 75 g packet pomegranate seeds
2 - 3 punnets micro herbs, such as red garnet, radish and coriander
extra virgin olive oil, to drizzle
- Preheat oven to 180 ̊C.
- Line a large baking tray with baking paper. Remove any remaining scales or pin bones from the salmon and place the whole fish on the baking tray.
- Combine olive oil, sumac, cumin, garlic, ginger, black pepper and salt in a small bowl. Spoon marinade onto the salmon then gently spread with the back of a spoon to cover the entire flesh. Bake for 15 minutes, or until the flesh is just cooked through. To test if cooked, stick in a knife at the thickest part and the fish should flake. Do not overcook as the fish will continue to cook when it is taken out of the oven. Allow to cool to room temperature. You can refrigerate the salmon at this stage if not serving immediately.
- Meanwhile, bash pomegranate with a wooden spoon to loosen seeds (If using fresh pomegranate). Cut in half and quickly hold over a bowl to catch any seeds, then gently bash the outside of pomegranate again to release more seeds. Pick out any seeds left in the skin, but avoid the bitter, white pith.
- Once the salmon has cooled, place on a platter, scatter with micro herbs and pomegranate seeds and drizzle with extra virgin olive oil.