Nici Wickes’ Christmas Salmon

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11 December 2022

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A side of salmon is a luxurious centrepiece for Christmas. 

Serves 10-12


1-1.2kg side of New Zealand salmon, skin on and pin bones removed

2 tablespoons olive oil 

Salt and black pepper

2 tablespoons fresh pomegranate seeds to serve

Fresh green leaves to serve – parsley, dill, fennel, young beet leaves, etc

Yoghurt dill sauce 

½ cup thick yoghurt 

Small handful of fresh dill, chopped finely 

1 tablespoon pomegranate molasses

Salt and pepper to season  


1. Heat the oven to 120˚C. Line a roasting dish with baking paper. 

2. Lay salmon on paper. Brush with olive oil, season well with salt and pepper and bake for 30-35 minutes or until just cooked through. Remove from oven and allow to cool.

3. To make the sauce, whisk together all the ingredients until smooth. Thin with ice-cold water if it’s too thick. Taste and season accordingly. 

4. Transfer cooked and cooled salmon to a serving plate. To serve, drizzle with yoghurt dill sauce and scatter greens and pomegranate seeds over top.

Nici’s note

For a smaller group, use salmon fillets and shorten the cooking time.


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