Lebanese Salmon with a Pomegranate Molasses Glaze
A delicious salmon recipe, served with pomegranate molasses and lemon
Servings 4 people
- 4 salmon filets about 150 g each
- lemon juice from 1 lemon
- 1 teaspoon thyme leaves
- 1 teaspoon olive oil
- salt and freshly ground pepper
- 1 teaspoon sumac
- 1 tablespoon pomegranate molasses
- pomegranate seeds
- a handful chopped mint leaves
Lay salmon fillets out on a plate and drizzle with the lemon juice.
Add thyme and season with salt and pepper and leave to marinade for about 30 minutes.
Heat a large frying pan until hot and add the oil. Place the salmon in the pan, skin-side down if possible.
Halve the lemon and add to the pan at the same time putting them cutside down. Cook for about 5-8 minutes until the salmon skin is crispy and turn and cook on the other side until done.
Squeeze the juice of the lemon over the salmon and add the pomegranate molasses and sumac
Taste to check the balance of sweet and sour is right.
Serve the salmon by sprinkling of the pomegranate seeds and few chopped fresh mint leaves.
Calories: 261kcal | Carbohydrates: 2g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 836mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg