This salmon recipe is so easy and is both great served hot with some simple boiled rice and green beans, or at room temperature with a cucumber pickle salad and some simply dressed spinach leaves. It takes very little time to prepare and dotted with some little pomegranate gems, it looks delightful on a plate. You can also serve this for the kids, the sweetness of the pomegranate is an instant winner.
If you don’t have a frying pan that can go into the oven, make sure you pre-heat a baking tray ready for transferring the salmon onto.
- Pre-heat your oven to 200 conventional, 180 fan. Mix the brown sugar with the cornflour and the salt and rub over the flesh over the salmon and twist a crack of black pepper over the top Heat a frying pan and add the oil; when its very hot, add the salmon fillets flesh side down to sear for 2 minutes Turn the fillets over and cook on the skin side for a further minute before adding the pomegranate molasses evenly over each fillet using a pastry brush. Add the frying pan to the oven (or transfer the salmon to the pre-heated baking tray) and cook for a further 7-8 minutes. Sprinkle some pomegranate seeds over the top and enjoy!