App onlyCeleriac & blue cheese gratin.
Enjoy our flavoursome celeriac and blue cheese gratin as a winter warmer that works as a rich supper on its own, or as a side with roast chicken.
Pomegranate salmon
plus marinating
Easy
Prep:
Cook:
Use fresh pomegranate as well as molasses to get a deeper flavour in this salmon recipe. Serve with couscous or steamed green veg, if you like
Skip to ingredients
- 4 salmon fillets
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- ½ limejuiced
- 1 pomegranateseeds only
- ½ small bunch of parsleyfinely chopped
- 4 mint leavesfinely chopped
- 1 small red onionfinely chopped
- couscousand steamed green veg, to serve
Nutrition: Per serving
- kcal446
- fat24g
- saturates4g
- carbs18g
- sugars16g
- fibre4g
- protein37g
- salt0.5g
Method
step 1
Put the salmon skin-side down on a large baking sheet. Mix the pomegranate molasses, ½ tbsp olive oil and half the lime juice with a good pinch of salt and a few grinds of black pepper in a small bowl, then brush the mixture all over the flesh of the salmon. Chill for at least 20 mins, or overnight if you can.
step 2
Heat the oven to 200C/180C fan/gas 6. Mix the pomegranate seeds with the parsley, mint, red onion, remaining lime juice and olive oil in a bowl, and set aside.
step 3
Roast the salmon, uncovered, for 10-12 mins, until cooked through. You can check this by poking a knife into the fillet and ensuring the fish flakes easily. Top the salmon with the salsa, and serve with couscous or steamed green veg, if you like.
