I’ve got a super simple recipe for a crowd. Things to know:
- THE GLAZE: Hello pomegranates- yes this is getting a little Persian love. You can find Pomegranate Molasses (usually) at Whole Foods or Ethnic grocery stores. You can also make your using pomegranate juice. You could use ground cumin but lightly crushing the seeds up gives an extra punch of flavor and a little texture.
- GOOD FOR YOU: I try to shove salmon in my trap at least once a week. Get a nice high quality salmon (not to sound too Ina Garten-y), preferably one with a little fat on it instead of a lean piece of sockeye salmon. With a garnish of pickled onions and herb yogurt it doesn’t get much healthier than this gem.
- EASY: In terms of cooking for a crowd you can’t beat this recipe. Make the marinade in advance or even make the salmon in advance (it tastes great at room temperature). The fish cooks up quickly and can be served right on the parchment you cook the salmon on.
- GORGEOUS: Bring a giant beautiful piece of perfectly cooked salmon out when you have your friends over for dinner and everyone starts smiling… if they don’t those aren’t the kind of friends you want.
Since I scatter pomegranate seeds on pretty much everything I cut myself off with this salmon… I figured there’s already pomegranate molasses going on. But let’s be real… it would look that much better with a little one-two pomegranate punch.
You’ll need (for four):
- 3 garlic cloves, crushed
- 2 tablespoon pomegranate molasses
- 1 teaspoon cumin seeds,
- 2 tablespoons salt
- 0.5 cup boiling water
- 5.5 cups cold water
- 3 pound side of salmon
- Dill fronds for garnish
- 1 tablespoon capers for garnish
- Herb Yogurt (example recipe here) to serve on the side
For Pickled Red Onions
- 1/3 cup cider vinegar
- 1 tablespoon sugar
- 1 small red onion, thinly sliced
- Lightly crush cumin seeds in a mortar and pestle. Mix the olive oil with the garlic, pomegranate molasses and cumin. Set aside. *
- Put the salt in a large roasting pan, deep enough to lay the salmon in and with a capacity for 6 cups of water. Add 0.5 cup boiling to the salt and whisk to dissolve salt. Add 5.5 cups of cold water and whisk to combine. Let cool. *
- Add salmon, flesh side down. Let sit in brine for 30 minutes. This gives the fish flavor, helps it stay moist and keeps the white fat from rising to the top of the salmon while cooking.
- Pickled onions: Put the vinegar and sugar in a medium sized bowl and whisk to the dissolve the sugar. Add the sliced onion, cover and refrigerate at least 1 hour or up to 2 weeks.
- Preheat oven to 446 degrees F (random but stay with me). Remove the salmon from the brine and pat dry. Place on a parchment lined baking sheet (you’ll need a big one). Brush the olive oil/molasses mixture on the salmon. Bake for 12 minutes. **
- Serve salmon immediately or refrigerate. If refrigerated, bring to room temperature for 30 minutes before serving. To serve, garnish with dill, drained onions and capers. Serve with herb yogurt.
*Can be made up to one day in advance
**Best served the day it’s made but can keep in refrigerator for up to 3 days
Inspired by Dish