Roast Salmon with Pomegranate Glaze and Herby Mayo

Salmon: Mix the olive oil with the garlic, pomegranate molasses and cumin seeds in a small bowl. Set aside.

Put the salt in a big roasting dish, deep enough to lay the salmon in, and with capacity for 6 cups of water. Add ½ cup boiling water to the salt and whisk to dissolve it. Top up with the 5½ cups of cold water and leave to cool.

Add the salmon, flesh side down, and leave in the brine for 30 minutes – this will help to prevent the milky white fat from rising to the top of the salmon while cooking.

Quick-pickled onion: Put the vinegar and sugar in a small non- reactive bowl and whisk to dissolve the sugar. Add the onion, cover and refrigerate until ready to serve.

Herby yoghurt mayo: Mix the yoghurt, mayonnaise and lemon juice in a small bowl. Add the chopped capers, dill and mint, and season to taste. For a little extra drama, a drizzle of pomegranate molasses swirled through the mayo is also a tasty option. Cover and refrigerate until ready to serve.

Preheat the oven to 230°C. Line an oven tray with baking paper.

Remove the salmon from the brine and pat dry. Lay skin-side down on the baking paper. Brush the olive oil mixture over the salmon flesh. 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 or refrigerated until half an hour before serving. When ready to serve, garnish with the dill and drained onion and serve with the herby yoghurt mayo, garnished with capers and dill fronds.