- Oily fish
- Salmon fillet
A lovely salmon recipe with sweet and sour Middle Eastern flavours, calling for a lovely mixture of almonds, prunes and pomegranate. Serve with plain rice.
6 people made this
- 750g salmon fillet, skinned
- salt and freshly ground pepper to taste
- 80g honey
- 1 tablespoon Dijon mustard
- 225ml water
- 60ml balsamic vinegar
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 1 pinch of cayenne pepper
- 2 dozen unpeeled almonds, finely ground
- 12 pitted prunes, finely chopped
MethodPrep:25min ›Cook:17min ›Ready in:42min
- Preheat the oven to 200 C / Gas 6.
- Rinse salmon under cold running water and pat dry with kitchen paper. Rub with salt and pepper. Lay the salmon in a greased ovenproof dish.
- Mix honey, mustard, water, balsamic vinegar and pomegranate molasses in a small saucepan and bring to the boil. Add thyme, ginger, cayenne pepper, almonds and prunes and let simmer until thickened, stirring once in a while.
- Pour the sauce over the salmon and cover with foil. Bake in the preheated oven until the fish breaks up easily with a fork, about 30 minutes, baste the fish a few times with some of the sauce so it doesn't dry out. During the last 10 minutes remove the foil, or turn on the grill to help slightly caramelise the top of the salmon.
- Sprinkle with pomegranate seeds and serve with rice.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Cooked this tonight as a trial for a Middle Easter Themed night next week - was absolutely delicious. Eat with a green salad and lentil dahl.-22 Mar 2013