This Lebanese Salmon Dish has shot up right into the top 10 all time favorite salmon recipes. It has a sweet and sour taste to it. I never thought that lemon and pomegranate could go so well together.
I made it for myself, as my husband was away for work, and I was looking for a quick recipe that is healthy and would lasts me for a coupe of days. I have to admit that I do not cook as much if I have nobody to share my meals with me. On the plus side I had a lot of restaurant meals that week, catching up with old friends and tasting food I never would have thought of making myself.
I ate the salmon with some brown rice, in which I mixed in the rest of the pomegranate seeds to give it an extra crunch. Thinking about it now I think this dish would work well with some Tabbouleh and Pita Bread.
- 4 Salmon fillets, about 150 g each
- juice of 1 lemon plus 1 lemon
- 1 tsb chopped thyme leaves
- 1 tsp olive oil
- salt and freshly ground pepper
- 1 tsp sumac
- 1 tbsp pomegranate molasses
- pomegranate seeds
- a handful chopped mint leaves
- Lay salmon fillets out on a plate and drizzle with the lemon juice.
- Add thyme and season with salt and pepper and leave to marinade for about 30 minutes.
- Heat a large frying pan until hot and add the oil. Place the salmon in the pan, skin-side down if possible.
- Halve the lemon and add to the pan at the same time putting them cutside down. Cook for about 5-8 minutes until the salmon skin is crispy and turn and cook on the other side until done.
- Squeeze the juice of the lemon over the salmon and add the pomegranate molasses and sumac
- Taste to check the balance of sweet and sour is right.
- Serve the salmon by sprinkling of the pomegranate seeds and few chopped fresh mint leaves.