Who said roasts aren’t for summer? Cook this beauty in the oven or on your grill. The salmon-and-cucumber combo gets an update with smoky and pickled flavours – just add a green salad and new potatoes for a full-on feast
Roast of the month
Glazed roast salmon with pickled cucumber salsa
Serves 8-10 Hands-on time 20 min, plus at least 1 hour marinating Cooking time 20-25 min Specialist kit Barbecue with a lid (or you can use the oven)
SCALE IT DOWN To serve four, use salmon fillets and halve the recipe for the remaining ingredients.
KNOW-HOW To make barbecuing easier, put the salmon on a piece of foil, then on the grill. This will make it easier to remove, but the skin won’t crisp as much. Use 2 slotted turners/spatulas to move larger pieces of salmon.
For the pickled salsa
• Finely grated zest and juice 1 large lime
• 2 tbsp caster sugar
• 3 tbsp white wine vinegar
• 1 tsp sumac, plus extra to sprinkle
• 1 red chilli, sliced (optional)
• 1 cucumber, very finely sliced (a mandoline is useful here)
• 1 red onion, finely sliced
For the salmon
• 2 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp pomegranate molasses
• Finely grated zest and juice 1 lime
• 1-1.4kg salmon side, skin on, scaled and pin-boned (ask the fishmonger to do this)
• Bunch Thai basil (leaves picked), lime wedges and good quality mayo to serve
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 mo
