Middle Eastern Salmon Sharing Platter
Tangy sumac-seasoned sockeye salmon is a crowd-pleaser, especially when drizzled with a pomegranate lemon dressing.
Cook Time: 10 mins.
6, 4-ounce sockeye salmon fillets
4 tablespoons olive oil, divided
1 teaspoon sumac*
1 teaspoon cumin seeds
1 teaspoon black onion seeds (or 1/2 teaspoon caraway seeds)
1 teaspoon sesame seeds
2 red onions, thinly sliced
1/2 cup blanched almonds, roughly chopped and toasted
2 tablespoons pomegranate molasses
Juice of 1 lemon
1 pomegranate (or 3-4 ounces pomegranate seeds)
Salt and freshly ground black pepper, to taste
Cilantro sprigs and lemon wedges, for garnish
*Sumac is a tangy, lemony spice used frequently in Middle Eastern and Mediterranean cooking. Both sumac and pomegranate molasses can be found in major supermarkets.
Rub the salmon fillets with 1 tablespoon olive oil. Mix together the sumac, cumin seeds, black onion seeds and sesame seeds; sprinkle over the salmon.
Heat 2 tablespoons olive oil in a large frying pan over medium-high heat and cook the red onions for 3-4 minutes, until softened. Add the salmon fillets and cook on each side for 3-4 minutes, adding the almonds for the final 2-3 minutes.
Mix the remaining olive oil with the pomegranate molasses and lemon juice. Season to taste with salt and pepper. Serve the salmon on a platter, drizzled with the dressing and sprinkled with pomegranate seeds. Garnish with cilantro and lemon wedges.