Glazed roast salmon with pickled cucumber salsa

Method

1. For the salmon, mix the miso with the honey, pomegranate molasses and lime zest and juice. Spread this over both sides of the salmon, then put in the fridge to marinate for at least 1 hour – or overnight.
2. For the pickled salsa, mix the lime zest and juice, sugar, white wine vinegar and sumac in a bowl, then whisk until the sugar has dissolved. Add the chilli, if using, then stir in the cucumber and red onion. Set aside for 30 minutes or more (up to 3 hours) to pickle.
3. If you want to cook the salmon in the oven, heat it to 200°C fan/gas 7. Otherwise, light the barbecue and, when the coals are ready, spread them out around the edges (or to one side in a barrel barbecue) to create a central/side area of indirect heat. Put the salmon skin-side down either on a baking sheet in the oven or directly on the hot barbecue (see Know How), above the part where there are no coals, so you’re cooking on indirect heat.
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4. Roast the salmon for 20-25 minutes, with the lid down if you’re using the barbecue (see Know How). The timing will vary according to the size of the salmon (and the heat of the barbecue) but you can check if it’s done with the tip of a knife: press the flakes of salmon apart – it’s cooked when they’re firm and no longer translucent.
5. Carefully remove the salmon from the oven or grill and put on a platter, then top with the pickled salsa, basil leaves and an extra sprinkling of sumac. Serve immediately with lime wedges and mayonnaise.