MIXED LEAVES, CANDY BEET AND POMEGRANATE GLAZED SALMON SALAD

The Jewish Chronicle - - PASSOVER SPECIAL -

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

METHOD:

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.

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