INGREDIENTS
1 Whole Side Salmon (800g or 1kg)
For Honey Butter Glaze
150g Butter
150g Honey
3 Garlic
For Creamy Dill Sauce
300g Sour Cream
4 sprigs Fresh Dill
2 Shallot
2 tsp Lemon Zest
Salt
For Garnish
2 Pomegranate
Parlsey
3 tbsp Lemon Juice
Lemon Slices
METHOD
1. Mix all ingredients for creamy dill sauce in a bowl until smooth. Keep refrigerated until required.
2. Preheat oven to 180°C/350°F
3. Place a large sheet of baking paper on a tray and lay the salmon on top.
4. Place honey butter glaze ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.
5. Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
6. Bake for 10 minutes, then switch the oven to grill/broiler on high. Move the salmon to the middle shelf and broil for 7–10 minutes until you see caramelization mostly around the edges and a bit on top. Avoid placing it too close to the heat element to prevent the paper from catching fire
7. Transfer the salmon to a serving platter immediately and let it cool for at least 15 minutes.
8. Dollop and then spread the Creamy Dill Sauce generously over the salmon.
9. Garnish with pomegranate seeds, additional dill, parsley, and a squeeze of lemon juice.