MIXED LEAVES, CANDY BEET AND POMEGRANATE GLAZED SALMON SALAD
I love the sweetness the pomegranate gives to the salmon. The fish tastes good hot or cold and can be left in whole fillets or flaked into the salad. It is worth making a few extra fillets to keep for the next day’s packed lunch with potato salad. I love the stripy pink candy beetroot but ordinary beetroot works fine too — either raw or cooked and cooled. Serves four.
INGREDIENTS 4 boneless salmon fillets, skin on
2 tsp brown sugar ½ tsp salt
¼ tsp potato starch Spray oil for cooking 60ml pomegranate molasses (if unavailable, use date syrup)
For the dressing:
2 tbsp pomegranate molasses
3 tbsp extra-virgin olive oil 1 tbsp lemon juice/sherry vinegar
Salt and pepper
150g salad leaves 3 medium candy (or normal) beetroots, peeled and very thinly sliced Fresh pomegranate seeds and a handful of toasted flaked almonds
Preheat oven to 180°C (fan) and line an oven tray with baking parchment. Blot the fish dry with kitchen towel.
Mix the sugar, salt and potato starch in a large flat bowl. Rub the flesh side of the fillets evenly with the mixture.
Spray a large non-stick frying pan with cooking oil and heat on mediumhigh until very hot. Place the fillets in the pan, skin side up; leave to sear for one to two minutes, until a dark crust forms. Carefully turn them on to each side, so they also get a dark crust, finishing with the skin side.
Remove the frying pan from the heat and transfer fish to a baking sheet. Brush each fillet with about a tablespoon of pomegranate molasses.
Cook fish in the oven for eight to 12 minutes until just done — I like them still shiny inside. The time needed will depend on how large your fillets are.
Prepare the pomegranate vinaigrette by mixing all the ingredients and seasoning to taste.
Mix the salad leaves and beetroot in a large bowl and add as much dressing as needed to lightly coat (and not drench) everything.
Arrange the dressed salad in four bowls and top with a salmon fillet and a sprinkle of pomegranate seeds and toasted almonds for crunch.