Brown Butter, Pomegranate, Almond and Dill Roast Salmon
1 -1.5 kg salmon fillet you can use smaller pieces, just reduce the cook time
60 g butter
40 ml olive oil
1/2 red onion very thinly sliced into semicircles
1/3 cup sliced almonds
3 tablespoons capers drained and rinsed
2 teaspoons pomegranate molasses
Salt and pepper
1/2 pomegranate deseeded
1/2 cup each fresh dill
1/2 cup each fresh mint
1/2 lemon to squeeze
Preheat the oven to 160 degrees C.
To brine the salmon (optional), dissolve 2 tablespoons of salt in 1/2 cup of boiling water. Dilute with about 5 cups of cold water. Place the salmon in a roasting dish or similar that it will fit in, skin side up, and pour the brine over the top. Leave for 30 minutes (this reduces the amount of white salmon fat that rises to the surface while cooking).
Heat the butter in a small pot until it starts to brown and smell nutty, about 5 minutes. Remove from the heat and add the olive oil, red onion and almonds, and stir until the almonds start to brown. Add the capers and pomegranate molasses, and season generously with salt and pepper.
Remove the salmon from the brine and pat dry with paper towels. Place skin side down in the roasting dish/baking tray lined with baking paper. Pour over the brown butter/almond/onion mix and brush to fully coat.
Place in the oven for 12-15 minutes, depending on the size of your salmon fillet, until just done.
Top the salmon with pomegranate seeds, dill and mint. Squeeze some lemon over and serve.