Pomegranate Glazed Salmon with Dill Crème

Steps

1. Preheat oven to 200°C. Bring a medium pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Dice potatoes 3-4cm and cook in pot of boiling water for 12-15 minutes until just tender. Drain well. Thinly slice onion and set aside.
2. While potatoes cook, pat salmon dry, cut in half and place on prepared tray, skin-side-down. Drizzle over 1 tablespoon pomegranate dressing and season. Bake for 5-7 minutes, then increase oven to high grill for 2-4 minutes or until cooked medium-rare (depending on thickness), and starting to caramelise. Set aside to rest.
3. While salmon cooks, place all pickled red onion ingredients in a small pot, stir to coat and bring to the boil on medium heat. Remove pot from heat and set aside to cool. Once cooled slightly, drain any excess liquid.
4. In a small bowl, combine all dill crème ingredients together and season.
5. Peel courgette and carrots into ribbons and add to a large bowl along with spinach, dill, remaining pomegranate dressing and cooked potatoes. Season and gently toss to combine. Use a fork to flake salmon into pieces, away from skin (discard skin).
6. To serve, divide potato salad between plates, top with pomegranate glazed salmon flakes and some pickled red onion. Dollop over dill crème and garnish with a few sprigs of dill (if desired).