Spice-Crusted Salmon with Parsley and Pomegranate Dressing

Spice-crusted salmon with parsley and pomegranate dressing

A pre-cook rub with herbs and spices is the key to preparing this delicious fish dish. No-one will believe you put this impressive main course together in just 40 minutes. 

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6 people

Preparation

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with foil and put the salmon on top, skin-side down.

In a bowl, mix the cumin, cinnamon, sumac and 1 tsp salt. Rub over the fish.

In a food processor, blend the bread to fine crumbs with the oil.

Sprinkle over the fish, then bake for 20 minutes, or until golden and cooked through.

Meanwhile, in a bowl, whisk the lemon zest and juice, oil, honey, pomegranate seeds and all but 1 tbsp of the parsley.

When the fish is cooked, scatter over the reserved parsley and some dressing.

Serve on a platter with the extra dressing in a bowl alongside.



Ingredients

1 x 1kg salmon side
2 tsp ground cumin
1 tsp cinnamon
2 tsp sumac
3 slices sourdough bread, torn
3 tbsp extra-virgin olive oil
For the pomegranate dressing
1 lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 tbsp honey
1 x 80g pack pomegranate seeds
1/2 x 30g pack flat-leaf parsley, finely chopped



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Ingredients

1 x 1kg salmon side
2 tsp ground cumin
1 tsp cinnamon
2 tsp sumac
3 slices sourdough bread, torn
3 tbsp extra-virgin olive oil
For the pomegranate dressing
1 lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 tbsp honey
1 x 80g pack pomegranate seeds
1/2 x 30g pack flat-leaf parsley, finely chopped



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Preparation

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with foil and put the salmon on top, skin-side down.

In a bowl, mix the cumin, cinnamon, sumac and 1 tsp salt. Rub over the fish.

In a food processor, blend the bread to fine crumbs with the oil.

Sprinkle over the fish, then bake for 20 minutes, or until golden and cooked through.

Meanwhile, in a bowl, whisk the lemon zest and juice, oil, honey, pomegranate seeds and all but 1 tbsp of the parsley.

When the fish is cooked, scatter over the reserved parsley and some dressing.

Serve on a platter with the extra dressing in a bowl alongside.