Pan-fried in sumac and pomegranate, this salmon has a fresh, woodsy flavor with just enough sweetness to balance it out. If you haven’t ever really tried Middle Eastern food before, it’s a simple way to start without committing to a huge rack of expensive new spices. And if you’re already a sumac fan, this is definitely a dish to add to your repertoire, not least because wild-caught salmon is one of the most nutrient-dense foods around.
To get that delicious pomegranate sweetness all through the salmon, you’ll need some pomegranate molasses. I couldn’t find a store-bought brand that was Paleo-friendly, but it’s very easy to make: just simmer 2 cups of pomegranate juice with ¼ cup of honey for about an hour, or until it’s reduced by half. Refrigerate it until it’s cold, and your molasses is ready to go.
With such a flavor knockout as the main event, even a very simple side dish would go perfectly here – roasted cauliflower, zucchini, or any other mild vegetable would be fine. Garnish with a sprig or two of mint and some juicy fresh pomegranate seeds, and enjoy!
Pomegranate Salmon Recipe
- 4 wild-caught salmon fillets ;
- Juice of 1 lemon;
- 1 tbsp. fresh thyme, minced;
- 1 tsp. sumac;
- 2 tsp. pomegranate molasses (see above);
- Seeds from one pomegranate;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Drizzle the salmon fillets with the lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.
- Place a skillet over a medium heat and add in some cooking fat.
- Add the salmon to the hot skillet and cook for 6 to 8 minutes.
- Pour the sumac and pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.
- Serve with pomegranate seeds sprinkled on top.