- Serves8
- CourseMain meal
- Prepare25 mins
- Cook40 mins
- Total time1 hr 5 mins
- Plussoaking
Ingredients
- 1kg side of salmon, descaled (from the fish counter)
- 25g pack coriander, roughly chopped
- 2 tbsp pine nuts
- 210g pack pomegranate seeds (about 1 pomegranate), to garnish
For the glaze
- 3 tbsp pomegranate molasses, plus extra to to serve
- 2 tbsp clear honey (or date syrup)
- 50g pitted soft dates, finely chopped
- 2 clove/s garlic, very finely chopped
- 1 tbsp lemon juice
For the spice mix
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
For the jewelled rice
- 500g basmati rice
- 1 tbsp salt, for soaking
- ½ x 0.4g pack saffron
- 3 tbsp ghee or butter
- 1 small onion, finely chopped
- ½ tsp ground cinnamon
- 10 cardamom pods, seeds ground to give ½ tsp
- 90g dried cranberries
- 50g sultanas
- 1 tbsp Vegetable oil
- 50g blanched whole almonds, cut into slivers
- 50g pistachio kernels
- 1 orange, scrubbed, zest, to serve
Method
Rinse and soak the rice first. Wash the basmati rice until the water runs clear. Put the rice into enough water to cover, stir in the salt and leave for 30 minutes. Place the saffron into a small bowl and add 2 tbsp warm water, then leave to soak.
Meanwhile, mix the ingredients for the glaze in a small bowl. Mix the ingredients for the spice mix in another. Score the salmon skin 2-3 times, then rub all over with the spices.
Preheat the oven to 200ºC, gas mark 6. Place the fish, skin-side down, on a large baking tray lined with baking parchment and foil, both large enough to go around the fish and wrap it in a loose parcel. Scatter half of the coriander over the salmon. Drizzle with half the glaze mixture. Fold the paper and foil around the fish, sealing tightly.
Roast the fish for 15 minutes, then open the foil and paper. Baste the fish with the remaining glaze, then roast with the foil open, for another 20 minutes, scattering with the pine nuts for the final 5 minutes, until the fish is opaque and flakes easily and the pine nuts have toasted.
As the fish cooks, melt the ghee or butter in a saucepan and sauté the onion for 8-10 minutes until golden. Add the cinnamon, cardamom, cranberries and sultanas, cooking for 1-2 minutes. Meanwhile, bring a large pan of water to the boil. Drain the soaked rice, then boil it in the water for 5 minutes, then drain again.
Using the saucepan the rice was cooked in, layer the parboiled rice, saffron and its water, and the caramelised fruit mixture. Cover with a clean tea towel and lid, then steam it over a low heat for 20 minutes. Heat the oil in a frying pan and toast the slivered almonds and the pistachios for 2-3 minutes until golden, then drain.
To finish, fluff the rice and garnish it with the toasted nuts, orange zest and half of the pomegranate seeds. Garnish the salmon with remaining pomegranate seeds and remaining coriander. There will be quite a lot of sauce, but you can then drizzle the fish with extra pomegranate molasses just before serving.
Cook’s tip
Try serving this jewelled rice and fish with a yogurt and cucumber dip alongside.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,627kJ/ 629kcals |
|---|---|
Fat | 30g |
Saturated Fat | 5.1g |
Carbohydrates | 53g |
Sugars | 29g |
Fibre | 6.2g |
Protein | 36g |
Salt | 0.9g |