I am so excited about this recipe! Pomegranate molasses is one of my favourite ingredients, it works as an incredible glaze to fish and meats, and this is a perfect example of how impressive it can be when paired with an enormous piece of salmon! I toasted and crushed fennel seeds to mix with the pomegranate molasses, this created a wonderfully aromatic and rich sauce to brush onto the fish fillet. The cooking time is minimal so this is a super quick but spectacular dish to make, it would work really well at a summer dinner party. I've served the salmon with lightly pickled fennel and red onion which adds crunchy texture and a hit of something sharp. I can never resist pomegranate seeds for decoration and they could not be more fitting in this instance!
Makes 1 whole fillet
1 whole salmon fillet, approx 1kg
1 tsp fennel seeds
2 tbsp pomegranate molasses
1 tbsp olive oil
Fresh dill, for decorating
100g pomegranate seeds
1 fennel bulb
1 red onion
200ml vinegar, cider or white wine
Juice of half a lemon
Salt and pepper
Preheat the oven to 180C fan.
While the oven is heating, use a mandolin or sharp knife to thinly slice the fennel and red onion. Transfer into a shallow dish and pour over the vinegar and lemon juice. Sprinkle with a pinch of salt then cover and put to one side.
Place the fennel seeds on a baking tray, pop in the hot oven to toast for 2 minutes being careful not to burn them. Now lightly crush using a pestle and mortar. Mix the fennel seeds with the pomegranate molasses and olive oil.
Line a tray big enough for your salmon with baking paper. Brush the glaze onto the fish and pop in the oven for 15 minutes.
Drain the fennel and red onion ready for the salmon.
Once the fish is done transfer to a serving plate and surround with the drained vegetables. Decorate with the pomegranate seeds and fresh dill. Serve immediately and enjoy!