We’re so excited to kick off the first installment of our new program ‘Sourced and Seasoned’, starting with the talented Claudia Brick from The Brick Kitchen. For this month, Claudia has whipped up a delicious side of roast salmon with pomegranate, just in time for the festive season!
Download your copy of the recipe here and learn a little more about the dish in The Brick Kitchen’s blog post below.
‘This week’s brown butter, pomegranate, almond, and dill roast salmon is ideal for your new forays back into the world of dinner parties – easy yet impressive. The sort of recipe you can pull off in the chaotic half-hour between walking in from the market and when people arrive and yet still have time to change clothes, or the centrepiece of a Christmas spread when you don’t want to be that host who sweats in the kitchen all afternoon. Being outside gin and tonic in hand is much more fun than roasting a turkey, I promise.
It’s also the first of a series of recipes I’m developing in collaboration with Prahran Market – a Melbourne food and produce market local to me that specialises in high quality, sustainable, and ethically sourced specialty ingredients. It’s the sort of market I’ll happily wander through most weekends, flat white from Market Lane in hand, picking up everything from sourdough and kouign amann from Q le Baker, to fresh herbs, cheeses, za’atar, and pomegranate molasses from the many delis and produce traders, or a new pastry brush, cookbook or cake tin from Essential Ingredient. The cheese toasties from Maker & Monger are also surely the best in Melbourne.
This salmon is much easier than it looks, and you can use either one large fillet like I have to serve a crowd, or a number of smaller pieces to suit. The 30 minutes brining step is optional, but it reduces the amount of white fat that rises to the surface during roasting. It’s topped with nutty and fragrant brown butter with toasted crisp almonds and almost caramelised red onion, salty capers, and a tangy, sweet edge thanks to the pomegranate molasses. It takes just 10-15 minutes in the oven, depending on the size of your fillet and desired doneness (I’d always ere on the side of less, especially when it is good quality fish), and finished with handfuls of fresh herbs and pomegranate seeds to serve. Would recommend pairing it with Ottolenghi’s easy smashed pea new potatoes and grilled spring asparagus or broccolini on the side.’
Download the recipe here
Wave hello and welcome Claudia Brick from The Brick Kitchen (@claudiabrick).
Claudia is a Stonnington resident who also works locally as a Doctor (in addition to being a photographer and a recipe developer, of course!). Amongst her food-loving followers, she is known as the face behind ‘the Brick Kitchen’ a very popular food blog, while also having an Instagram account with over 27k followers, all of who share her passion for food and baking.
