Paprika Roasted Salmon with Pickled Cucumber and Garlic Mayonnaise

2
20 min
15 min
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Ingredients

For the Pickled Cucumber:

  • 2 tbsp caster sugar
  • 3 tbsp white vinegar
  • 1 red chili, finely sliced
  • 1 lime, finely grated zest and juice
  • 1 cucumber, very finely sliced
  • 1 red onion, very finely sliced

For the Salmon:

  • 1 piece 600-700g whole salmon
  • 1 tbsp runny honey
  • 1 tbsp pomegranate molasses
  • 1 lime, finely grated, zest and juice
  • 1 paprika flavoured oven roasting bake
  • 1 jar Hellmann’s Vegan Garlic Mayonnaise
  • Extra lime cut into wedges
  • Fresh basil or dill

Method

  1. Start by making the cucumber. In a bowl, mix together the sugar, vinegar, sliced chili, lime juice and zest and whisk together. Add in the slices cucumber and onion, mix together well and allow to pickle for 1-2 hours.
  2. For the salmon, mix together the honey, pomegranate molasses, lime juice and zest and spread onto the salmon. Sprinkle over the paprika flavour mix and allow to infuse for a few hours or overnight.
  3. When ready to cook, place the salmon into the roasting bag, seal and bake in the oven at 200⁰C for 15-20 minutes.
  4. To serve, place the salmon onto a large dish and decorate the top with the pickled cucumber and fresh leaves. Spoon the garlic mayonnaise into a bowl and serve on the side with any extra pickles and flatbreads.

Products used

Hellmann’s Vegan Garlic Mayonnaise Jar 270g