Photography by: Sam Wilkinson

Maple pomegranate glazed salmon
with jewelled festive slaw

Recipe by: Woolworths  

Serves: 6
Preparation time: 10-15min
Cooking time: 15-20min
 
 
Jewelled festive slaw
2 ½ cups Red cabbage, finely shredded
1 Red apple, sliced
1 Orange, segmented
1/3 cup Dried cranberries
¼ cup Fresh parsley leaves
¼ cup Fresh mint leaves
1/3 cup Pistachio nuts, shelled and toasted
3 tablespoons Red wine vinegar
5 tablespoons Olive oil
 
Maple pomegranate glazed side of salmon
¼ cup Pomegranate juice
1/3 cup Maple syrup
¼ cup Red wine vinegar
2 tablespoons Soya sauce
1 teaspoon Fresh ginger, grated
2 Star anise
1 tablespoon Butter
 
1kg side Norwegian salmon
 
Preheat oven to 200C.
To make the slaw, place the shredded red cabbage, apple, orange segments, cranberries, mint leaves, parsley and pistachio nuts in a large mixing bowl. Toss with the vinegar and olive oil. Set aside.
To make the glazed, whisk the pomegrante juice, maple syrup, vinegar, soya sauce, ginger and star anise in a small bowl to blend.
Transfer to a small saucepan and bring to a boil. Reduce the heat and cook until the sauce is slightly thickened, about 5 minutes.
Remove from the heat and stir in the butter.
Line a big roasting tray with nonstick baking paper.
Place the salmon in the middle and brush with half the glaze.
Return the dish to the oven and bake for 10 minutes. Remove and brush the salmon with the remaining glaze and bake for a further 10 minutes.
Serve warm with the slaw.