About this recipe:A lovely salmon recipe with sweet and sour Middle Eastern flavours, calling for a lovely mixture of almonds, prunes and pomegranate. If you have an ovenproof frying pan, you can use that to make this recipe from start to finish. Otherwise, it's just a little more washing-up to do but this dish is so delicious that you will not regret it.
750g salmon fillet, skinned
salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
2 dozen unpeeled almonds
12 pitted prunes
60ml balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1 pinch of cayenne pepper
1 tablespoon pomegranate molasses
1 large bunch of spring onions
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Method Prep:25min › Cook:17min › Ready in:42min
Preheat oven grill.
Rinse salmon under cold running water and pat dry with kitchen paper. Rub with salt and pepper. Lay the salmon in a greased ovenproof dish.
Mix honey and mustard and spread half of it on the salmon. Place under the oven grill and cook until the salmon is golden brown on top (about 7 minutes).
In the meantime, toast the almonds in a dry frying pan till golden brown, then finely grind them in a food processor. Finely chop the plums.
Mix the remaining honey mustard mixture with 225ml water and the vinegar. Bring to the boil in a small saucepan. Add all the remaining ingredients to the pan except the spring onions, add and mix well. Cook for 3 minutes. Season with salt and pepper.
Remove the salmon from the oven and carefully place in a pan with the browned side up. Pour the hot sauce on top and cook for 7-10 minutes over a medium heat until the salmon breaks up easily with a fork and the sauce thickens.
Finely chop the spring onions and sprinkle them over salmon. Serve immediately.