-
-
Add this recipe to your binder
This recipe is in your binder
-
Spice-crusted salmon with parsley and pomegranate dressing recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
44 ratings
Created by The Tesco Recipes team
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
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
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.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- 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.
Tip: If you can't find a 1kg salmon side, the spice-crusted salmon can also be made with two 500g sides.
See more Easter lunch recipes