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.
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
- 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.
- 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.