Cold roasted salmon with zhug

This salmon, so simple and delish, can be prepared a day ahead. Sides of fresh Regal Salmon can be ordered from your supermarket. Using tweezers, remove the pin bones which are at the thicker end of the fillet.

The salmon

1 kg	Side of salmon (Main)
4 Tbsp	Extra virgin olive oil
1 pinch	Sea salt and cracked black pepper
½ tsp	Chilli flakes
1 sprinkle	Pomegranate seeds (Main)
1 sprinkle	Chopped fresh herbs

The Zhug

1 tsp	Cumin seeds (Main)
2 tsp	Black peppercorns
2 tsp	Coriander seeds
½ tsp	Cardamom seeds
6 cans	Garlic cloves, finely chopped
2	Green chillies (Main)
2 tsp	Flaky sea salt
3 cups	Chopped fresh coriander (Main)
1 ½ cups	Chopped flat leaf parsley (Main)
½ cup	Extra virgin olive oil

Directions

1. Trim off the thinner belly potion of the salmon and use in another dish.
2. Preheat the oven to 150°C. Brush a roasting pan with the oil. Place the salmon in the pan, brush with oil, sprinkle well with salt and pepper then the chilli flakes.
3. Roast for 25-30 minutes, depending on thickness. Cool. Cover and refrigerate until ready to be served.
4. To serve, using a wide spatula, carefully remove the salmon to a long serving plate or board. Sprinkle with more salt and pepper then the pomegranate seeds and herbs. Serve the Zhug (see recipe below) on the side. The salmon is also great served with lime or lemon wedges.

To make the Zhug:

This flavoursome, spicy, fragrant sauce originates from Yemen. It is great served on seafood, chunky salads, potatoes and chicken.

1. Toast the seeds and peppercorns in a frying pan until fragrant. Grind to a powder either using a pestle and mortar or small food processor.
2. Add the garlic, chillies and salt. Mix until smooth. Add the coriander and parsley in batches, mixing until smooth. Drizzle in the olive oil, mixing until smooth.
3. This can be prepared a day ahead. Add a little lemon juice to thin, if required.