Lebanese Salmon with a Pomegranate Molasses Glaze
A delicious salmon recipe, served with pomegranate molasses and lemon
Servings 4 people
Calories 261kcal
Ingredients
- 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
to Serve!
- pomegranate seeds
- a handful chopped mint leaves
Instructions
- 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.
Nutrition
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