A side of salmon is a luxurious centrepiece for Christmas.
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.
For a smaller group, use salmon fillets and shorten the cooking time.
PHOTOGRAPHY: TODD EYRES