Whole Side Christmas Salmon

INGREDIENTS 

• 1 whole side Mount Cook salmon, 1–1.2 kg, skin on
• 120g butter
• 120g honey
• 3 cloves garlic, minced or grated
• 250g sour cream
• 6–8 sprigs fresh dill, finely chopped
• 1 small shallot, finely minced
• 1–1.5 tsp lemon zest
• ½–1 tsp salt (adjust to taste)
• Seeds from 1 whole pomegranate
• ½–1 cup parsley, roughly chopped
• 2–3 tbsp lemon juice
• Lemon slices for garnish

INSTRUCTION 

1. In a bowl, mix together 250g sour cream, finely chopped dill (6–8 sprigs), minced shallot, 1–1.5 tsp lemon zest, and salt.
2. Stir until smooth and refrigerate until needed.Preheat the oven to 180°C/350°F.
3. Line a baking tray with a large sheet of baking paper and place the whole side of salmon (1–1.2kg) on top.
4. n a small saucepan, heat 120g butter, 120g honey, and 3 minced garlic cloves over medium-high heat until it begins to foam.
5. Reduce heat to medium and let it foam for 2 minutes. Remove from heat and pour the glaze evenly over the salmon.
6. Season with salt and pepper, concentrating most of the salt on the thicker end.
7. Bake for 15 minutes. Then switch the oven to grill/broiler on high, move the tray to the middle rack, and broil for 8–12 minutes until the edges caramelise and the top has golden spots.
8.  Avoid placing the salmon too close to the heating element.
9. Transfer the salmon to a serving board and let it cool for 15–20 minutes.
10. Spread the Creamy Dill Sauce generously over the surface.
11. Top with seeds from 1 pomegranate, chopped parsley, 2–3 tbsp lemon juice, and garnish with lemon slices.
12. Serve with extra lemon wedges on the side.