Middle-Eastern Salmon Sharing Platter

Cook’s Tip: 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.

SERVES 6

INGREDIENTS

6 (4 oz each) wild Alaska salmon fillets

4 Tbsp olive oil, divided

1 tsp sumac

1 tsp cumin seeds

1 tsp black onion seeds (or 1/2 tsp caraway seeds)

1 tsp sesame seeds

2 red onions, thinly sliced

1/2 cup blanched almonds, roughly chopped and toasted

2 Tbsp pomegranate molasses

Juice of 1 lemon

1 pomegranate (or 3 to 4 oz pomegranate seeds)

Salt and Freshly ground black pepper

Cilantro sprigs and lemon wedges, for garnish

DIRECTIONS

1. 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.
2. 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.
3. Meanwhile, 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.