An adaptation of Adeline Waugh’s recipe from Style at Home
Time: 25 min
Servings: 2
INGREDIENTS
For the Salmon
- 3 garlic cloves, minced
- 1 tbsp honey
- 2 tbsp pomegranate molasses
- 2 tsp A Spice Affair’s Sumac
- Pink Himalayan Salt, to taste
- 2 salmon fillets (240 g each)
For Serving
- Your choice of greens & Zaatar chimichurri sauce (recipe below)
- 2 tbsp pomegranate seeds
For the Zaatar Chimichurri Sauce (optional)
- 2 garlic cloves, minced
- 1 bunch fresh parsley, finely chopped
- 5 tbsp extra-virgin olive oil
- 2 tsp white wine vinegar
- 1⁄2 tsp Pink Himalayan Salt
- 1⁄4 tsp A Spice Affair’s Zaatar
- 1 tbsp pomegranate seeds
DIRECTIONS
For the Salmon
1. Preheat oven to 180 ̊C.
2. Line a baking tray with baking paper and place salmon on the baking tray.
3. Combine garlic, honey, pomegranate molasses, A Spice Affair’s Sumac and Pink Himalayan Salt in a small bowl. Spoon marinade onto the salmon and gently spread to coat each filet. Bake for 15 minutes, or until the flesh flakes and is just cooked through.
For the Zaatar Chimichurri Sauce
4. Finely chop the parsley and mince the garlic. Combine all ingredients in a bowl and set aside. Alternatively, combine ingredients in a food processor except the Zaatar and pulse until a thick sauce forms. Add in the Zaatar and stir with the help of a spoon.
5. Place salmon on a bed of greens, Zaatar chimichurri sauce and top with pomegranate seeds. Bon appétit!
