What a pleasure it is to find another simple but delicious recipe. And this fine discovery has another of my favourite ingredients: Pomegranate molasses! This nectar has a concentrated sweet-tart flavour and I was excited to find this Pomegranate Salmon with Za’atar that blends pomegranate molasses and za’atar together into one dish.
The other exciting news here is that I am attending the first ever Food Bloggers Conference of Canada next weekend and as a pre-conference gift, all attendees received a set of Nordicware cookware to try out before the conference. The bright red braising pan proved perfect to prepare and bake this salmon.
Baste a salmon filet with pomegranate molasses.
Sprinkle za’atar (I used the green za’atar) on top of the molasses.
Place sliced lemons on top of the za’atar.
Bake in the oven for about 15-20 minutes at 350 degrees C.
The salmon came out so moist. The flavour melted together: sweet and sour from the pomegranate molasses plus the enhanced tartness of the lemon slices, and the herb-y blend of the za’atar.
I served the salmon with steamed cauliflower and a most interesting side dish which I modified from Yotam Ottolenghi’s recipe for Crisp Couscous and Saffron Cakes. I substituted goat cheese instead of feta (I enjoy the mildness of the goat cheese) and used whole wheat couscous. I served these cakes with the recommended tomato chutney but they were so tasty on their own!