Middle Eastern Salmon Sharing Platter

Tangy sumac-seasoned sockeye salmon is a crowd-pleaser, especially when drizzled with a pomegranate lemon dressing.

Servings: 6

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.

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