Middle Eastern sweet and sour salmon

    42 min

    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.

    5 people made this

    Serves: 4 

    • 750g salmon fillet, skinned
    • salt and freshly ground pepper to taste
    • 80g honey
    • 1 tablespoon Dijon mustard
    • 2 dozen unpeeled almonds
    • 12 pitted prunes
    • 60ml balsamic vinegar
    • 225ml water
    • 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

    Prep:25min  ›  Cook:17min  ›  Ready in:42min 

    1. Preheat oven grill.
    2. 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.
    3. 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).
    4. 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.
    5. 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.
    6. 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.
    7. Finely chop the spring onions and sprinkle them over salmon. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Cooked this tonight as a trial for a Middle Easter Themed night next week - was absolutely delicious. Eat with a green salad and lentil dahl.  -  22 Mar 2013

    Write a review

    Click on stars to rate