If you’ve given up meat for Lent, and are looking for delicious alternatives instead, we have the perfect dish for you to try.
This Middle-Eastern inspired sharing platter, is the ideal meal to serve at any dinner party or as a tasty evening family meal. Made from wild Alaska salmon this dish is full of spice and bursting with flavour. Alaska salmon is not only flavoursome but is also full of important nutrients like omega 3 and packed with protein, making it an important staple in any diet.
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Middle-Eastern salmon sharing platter
6 x 125g fillets wild Alaska salmon
4 tbsp olive oil
1 tsp sumac (see cook’s tip below)
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
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 two 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.
Cook’s tip: 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.
Recipe supplied by Alaska Seafood Marketing Institute
Photo Credit: Steve Lee