Salmon with Pomegranate and Herbs
This classic recipe from the Middle East is one I love serving at dinner parties. It is always a crowd pleaser and is so easy to make. Tahini, a paste made from sesame seeds, is jam-packed with good stuff, including vitamin E, potassium, magnesium, small amounts of calcium and fibre.
Recipe contains: –
- 1 x 1.2 kg side fillet of salmon or ocean trout skin left on and pin-boned
- 2 tablespoons coconut oil
- sea salt and freshly ground black pepper
- seeds of 1 pomegranate, to serve
- pomegranate molasses, to serve (optional)
- Tahini Dressing
- 350g unhulled tahini
- 100 ml lemon juice
- 2 teaspoons ground cumin
- 2 garlic cloves, crushed
- Herb Crust
- 1 red onion, finely chopped
- 2 very large handfuls of coriander leaves, finely chopped
- 2 large handfuls of flat-leaf parsley leaves, finely chopped
- 1 large handful of mint leaves, finely chopped
- 3 long red chillies, finely chopped
- 100 g almonds, finely chopped
- 100 g walnuts, finely chopped
- 2 tablespoons sumac
- 150 ml olive oil
Preheat the oven to 70°C.
Rub the salmon all over with the coconut oil and season with salt and pepper.
Wrap the salmon in baking paper, leaving the seam on top and twisting the ends to seal. Tie kitchen string around the paper in three different places. Place the wrapped salmon on a baking tray and bake for 30–45 minutes, or until it is slightly pink in the centre.
Meanwhile, to make the tahini dressing, place all the ingredients in a food processor with 80 ml of water. Process to form a thick sauce.
To make the herb crust, combine all the ingredients in a bowl and season with salt and pepper.
Remove the salmon from the paper and transfer to a serving platter. Spread some tahini dressing on top, then cover with the herb crust. Sprinkle on the pomegranate seeds and drizzle over a little pomegranate molasses (if using). Serve with the remaining tahini dressing on the side.