Ingredients:
6 (4 oz each) wild Alaska salmon filets
4 tbsp olive oil, divided
1 tsp sumac (see cook’s tip)
1 tsp cumin seeds
1 tsp black onion seeds (or ½ tsp caraway seeds)
1 tsp sesame seeds
2 red onions, thinly sliced
½ cup blanched almonds, roughly chopped and toasted
2 tbsp pomegranate molasses
Juice of 1 lemon
1 pomegranate (or 3 to 4 oz pomegranate seeds)
Salt and Freshly ground black pepper
Cilantro sprigs and lemon wedges, for garnish
Directions:
Step 1:
Season the salmon
Rub the salmon filets with 1 tablespoon olive oil. Mix together the sumac, cumin seeds, black onion seeds and sesame seeds; sprinkle over the salmon.
Step 2
Cook the onions and salmon
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat and cook the red onions for 3-4 minutes, until softened. Add the salmon filets and cook on each side for 3-4 minutes, adding the almonds for the final 2-3 minutes.
Step 3:
Make the dressing and serve
Mix the remaining olive oil with the pomegranate molasses and lemon juice. Season to taste with salt and pepper. Serve the salmon on a platter, drizzled with the dressing and sprinkled with pomegranate seeds. Garnish with cilantro and lemon wedges.