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Spice-crusted salmon with parsley and pomegranate dressing recipe

31 ratings

Bring the wow-factor to your Easter lunch with this sweet-spiced roasted salmon. The fish is first rubbed with cumin, cinnamon and sumac before being topped with sourdough breadcrumbs to make up the crust and rounded off with a gorgeous pomegranate dressing. See method

Serves 6
20 mins to prepare and 20 mins to cook
455 calories / serving
Dairy-free

Ingredients

1kg salmon side
2 tsp ground cumin
1 tsp cinnamon
2 tsp sumac
3 slices sourdough bread, torn
3 tbsp extra-virgin olive oil

For the pomegranate dressing

1 lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 tbsp honey
80g pomegranate seeds
15g flat-leaf parsley, finely chopped

Perfect with:

Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

Energy
1895kj
455kcal 23%
Fat
30g 43%
Saturates
5g 24%
Sugars
4g 5%
Salt
1g 17%

of the reference intake
Carbohydrate 11g Protein 35.4g Fibre 1.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with foil and put the salmon on top, skin-side down. In a bowl, mix the cumin, cinnamon, sumac and 1 tsp salt. Rub over the fish.
In a food processor, blend the bread to fine crumbs with the oil. Sprinkle over the fish, then bake for 20 mins, or until golden and cooked through.

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Meanwhile, in a bowl, whisk the lemon zest and juice, oil, honey, pomegranate seeds and all but 1 tbsp of the parsley.
When the fish is cooked, scatter over the reserved parsley and some dressing. Serve on a platter with the extra dressing in a bowl alongside.