Christmas Salmon
I have long been making roast salmon with pomegranate molasses for Christmas Day. This year I’m shaking things up with a crowd-pleasing fresh and flavourful sesame, orange and ginger version!
SALMON
2 tablespoons extra virgin olive oil
2 teaspoons sesame oil
2 tablespoons runny honey
4 garlic cloves, crushed
1 teaspoon sea salt
finely grated zest of 1 orange
2 teaspoons grated, fresh ginger
2 teaspoons white sesame seeds
1.5-kilogram (approx) side of salmon
EQUIPMENT: Line an oven tray with baking paper.
Preheat the oven to 210°C fan bake
Mix the olive oil with the sesame oil, honey, garlic, salt, orange zest and the ginger. Lay the salmon skin-side down on the baking paper. Brush the oil mixture over the salmon and sprinkle over the sesame seeds. Bake for 10–15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you really don’t want to overcook it.
Once cooked, the salmon can be served immediately (although most prefer it served at room temperature) or refrigerated until half an hour before serving. When ready to serve, garnish with some pickled fennel (see below) and serve with the sesame mayo. SERVES 8–10
Pickled fennel
⅓ cup rice wine vinegar
2 tablespoons white sugar
2 teaspoons sea salt
1 bay leaf
finely grated zest 1 orange
2 teaspoons grated fresh ginger
1 teaspoon fennel seeds
1 fennel bulb, finely sliced and fronds discarded
Put the vinegar, sugar, salt, bay leaf, zest, ginger, fennel seeds and 3 tablespoons water in a small pot. Stir and bring to a simmer. Put the fennel in a medium bowl, then pour over the hot pickling liquid. Cover
