Middle-Eastern Salmon Sharing Platter

Alaska Seafood

Middle-Eastern Salmon Sharing Platter

COOKING TIME: 11 mins

SERVES: 6

DIETARY: This recipe contains fish, sesame seeds and nuts

METHOD

Rub the salmon fillets with a little olive oil. Mix together the sumac, cumin seeds, black onion seeds and sesame seeds, and sprinkle over the salmon.

Heat 2 tbsp olive oil in a large frying pan and cook the red onions for 3-4 minutes until softened. Add the salmon fillets and cook on both sides for 3-4 minutes, adding the almonds for the final 2-3 minutes.

Meanwhile, mix the remaining olive oil with the pomegranate molasses and lemon juice. Season.

Serve the salmon on a platter, drizzled with the dressing and sprinkled with pomegranate seeds, garnished with coriander and lemon wedges.

RECIPE TIPS

Sumac is a tangy, lemony spice used frequently in Middle Eastern and Mediterranean cookery. Both sumac and pomegranate molasses can be bought from most major supermarkets.

INGREDIENTS:

• 6 x 125g fillets wild Alaska salmon
• 4 tbsp olive oil
• 1 tsp sumac (see cook’s tip)
• 1 tsp cumin seeds
• 1 tsp black onion seeds
• 1 tsp sesame seeds
• 2 red onions, thinly sliced
• 50g blanched almonds, roughly chopped and toasted
• 2 tbsp pomegranate molasses
• Juice of 1 lemon
• 1 pomegranate or 100g pack prepared pomegranate seeds
• Freshly ground black pepper
• Coriander sprigs and lemon wedges, to garnish

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