Fresh zesty summer recipe with Meliz

Spiced Pomegranate Molasses, Honey, Orange & Garlic Salmon and a Warm Puy Lentil, Pistachio, Pomegranate & Fresh Herb Salad

Is that a glimmer of summer I can see? Well I really hope so, because I am SO ready for some fresh and zesty summery flavours, preferably outside in the sunshine please. Blossom Avenue asked me to develop a delicious recipe perfect for the warmer weather, and here it is: so easy to put together, balanced and tasty, it makes an excellent dish for a relaxed lunch, a late-evening summer supper, or if dining “alfresco” with friends and family. It also keeps well in the fridge until the next day, so the leftovers make a great lunch (best to dress the salad leaves fresh, just before serving, though).

–

Ingredients (Serves 4) 

For the Salmon

500g salmon side fillet

½ tsp pul biber

½ tsp sumac

½ tsp smoked paprika

¾ tsp salt

¾ tsp black pepper

For the Pomegranate Molasses Sauce 

30 ml / 2 tbsp Pomegranate Molasses

30 ml / 2 tbsp honey

30ml / 2tbsp freshly squeezed orange juice

Zest of half an orange

4 large garlic cloves, finely grated

50ml cold water

1 tbsp olive oil

25g unsalted butter

50g shelled pistachios

For the Puy Lentil Salad 

250g cooked puy lentils

75 g  pomegranate seeds / seeds from ½  a medium-sized pomegranate

2 spring onions, finely sliced

Small handful of fresh mint leaves, roughly chopped

Small handful fresh coriander, roughly chopped

1 tsp freshly squeezed lemon juice

Pinch of Salt

For the Green Salad 

100g mixed salad leaves (I use watercress, baby spinach and rocket)

2 tbsp extra virgin olive oil

2 tbsp freshly squeezed lemon juice

½ tsp dried mint

¼ tsp salt (or more / less to taste)

Method 

Preheat the oven to 200C fan / 220C conventional.

Pat the salmon dry and place it on a large plate.

Mix together the pul biber, smoked paprika and sumac and, using your hands, gently rub the spices all over and into the salmon. Wash your hands, season the salmon with the salt and pepper, and leave to one side.

In a small bowl, mix together the pomegranate molasses, honey, orange juice, orange zest, garlic and water and leave to one side.

Place a large non-sick frying pan / skillet (suitable to go in the oven) on a medium to high heat and add the 1 tbsp of olive oil. Once hot, place the salmon, skin-side-down, into the pan and let it cook and sizzle for 2-3 minutes before adding the butter. Once the butter has melted, gently pour the pomegranate molasses sauce into the pan, around the salmon, and let it start to bubble for a minute or two. Gently baste the salmon with the sauce, and after 2-3 minutes, once the sauce has started to thicken in the a little, add the pistachios to the sauce, give them a gentle stir and place the pan on the middle shelf in the oven for around 10-12 minutes (the salmon will be perfectly cooked, and still slightly pink at the thickest part, but if you prefer your salmon a little more well done, cook for an additional 3-5 minutes).

Whilst the salmon is in the oven, dress the salad leaves with the extra virgin olive oil, lemon juice, dried mint and salt and give the leaves a gentle stir.

After the salmon has been in the oven for 10-12 minutes (or a little longer, as above), remove the pan from the oven and carefully transfer the salmon to a plate. Stir the puy lentils straight into the pistachios and sticky pomegranate sauce in the pan, then add the pomegranate seeds and stir well. Add the spring onions and fresh herbs to the pan, along with the lemon juice and a pinch of salt and transfer the puy lentil salad to a serving dish. Place the salmon on top of the lentils and garnish with the dressed salad leaves.