Although delicious together, the roast glazed salmon and cucumber salad also work great on their own. Seek out a side of wild salmon if you can, you'll notice the difference in terms of texture and flavour.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
35 mins
Total Time:
1 hr 15 mins
Cal/Serv:
333
Ingredients
FOR THE SALAD
125ml
white wine vinegar
3Tbsp.
caster sugar
1
small red onion, finely sliced
1Tbsp.
black/brown mustard seeds
3
medium cucumbers, trimmed
25g
dill, fronds picked and roughly chopped
FOR THE SALMON
175ml
pomegranate juice
3Tbsp.
runny honey
Pared zest 2 oranges
1
kg skin-on side of salmon
1tsp.
olive oil, to grease
2Tbsp.
pomegranate seeds, to garnish
Directions
Step 1For the salad, in a small pan, gently heat the vinegar, sugar and 1 1⁄2tsp fine salt, stirring until dissolved. Remove from the heat and stir in 75ml cold water. Pour 100ml of the liquid into a small bowl and mix in the red onion. Set aside to cool completely, then cover and chill to pickle for at least 4hr (up to 3 days).
Step 2Add mustard seeds to the remaining pickling liquid and leave to cool completely. Meanwhile, peel the cucumbers and slice in half lengthways. Using a teaspoon, scrape out and discard the seedy cores. Cut the cucumbers into 5mm slices and put into a medium bowl. Pour in the cooled pickling liquid with the mustard seeds. Cover and chill to pickle, mixing gently occasionally, for at least 24hr (up to 3 days).
Step 3For the salmon, in a small pan gently heat the pomegranate juice and honey, stirring until honey dissolves. Increase heat to high and bubble for 5-10min, until reduced by 1⁄2 Stir in most of the orange zest (reserving some for the garnish) and some seasoning. Set aside to cool slightly.
Step 4Preheat oven to 180°C (160°C fan) mark 4. Line a baking tray with baking parchment and grease. Lay on the salmon, skin side down. Brush over the cooled glaze. Roast for 15-18min, or until the salmon is just cooked.
Step 5Meanwhile, drain the pickled cucumber and empty into a serving bowl. Mix in most of the chopped dill. Drain the pickled onion and scatter on to the cucumber. Sprinkle over the remaining dill.
Step 6Transfer the salmon to a serving plate and garnish with pomegranate seeds and the reserved orange zest. Serve with the pickled cucumber salad.
GET AHEAD Cook salmon up to a day ahead; cool, cover and chill. Serve chilled or allow to come up to room temperature before garnishing. Pickle cucumber and onion (separately) up to 3 days ahead. Complete recipe to serve.
PER SERVING:
Calories: 333
Protein: 27g
Fat: 20g
Saturates: 4g
Carbs: 11g
Sugars: 11g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
