Asian Salmon with Pomegranate & Tahini Dressing
- 1 kg whole salmon fillet you can use individual fillets I suggest Scottish Lochmuir from Marks & Spencer, see Lisa’s tip
- 5 tbsp honey
- 3 tbsp tamari soy sauce gluten-free
- 1 tbsp sesame oil
- 2 tsp Japanese rice vinegar
- 1 tsp fresh ginger minced
- 3 garlic cloves minced
- ½ lime juice
- cracked black pepper
- 6 tbsp raw tahini
- 8 tbsp cold water
- 1-2 garlic cloves minced (optional)
- ½ lemon juice
- herbamare or sea salt
- 50 g hazelnuts toasted
- 1 tbsp sesame seeds toasted
- ½ pomegranate seeds
- ½ lime cut into wedges
- coriander leaves
- Heat the oven to 400°F, gas mark 4, 200°C (190°C fan-assisted). Place the hazelnuts on a baking tray and bake for 16-18 minutes, shaking every few minutes to ensure even toasting and prevent burning, then remove from the oven to cool.
- To make the Asian Marinade place the honey, tamari, sesame oil, rice vinegar, ginger, garlic, lime juice and cracked pepper in a small nonstick saucepan and heat gently for 2 minutes then set aside to cool
- Line a large baking tray with foil, leaving 30cms foil overhanging the sides (you will use this later to create a foil parcel) and then place a large piece of parchment paper on top to sit the salmon on prevent it from sticking. Place the salmon on to this, skin side down.
- Spoon 2 tbsp. of the Asian marinade over the salmon, using a pastry brush or the back of spoon to ensure the surface is evenly coated. Carefully pick up the sides of the foil, bringing them together to meet in the middle and scrunch them closed, sealing the salmon inside. Bake in the preheated over for 30 minutes, before removing and setting aside.
- Once the salmon has been removed, switch the oven to “grill” mode (or pre-heat the grill if yours is separate). Whilst the grill is heating unwrap the salmon parcel and fold the paper over the edges of the tray to prevent burning. Place the salmon under the heated grill for 3-4 minutes to gently colour the top, then remove and leave to cool.
- Place the pan containing the remaining Asian Marinade over a gentle heat for 5-10 minutes until it thickens slightly then remove from the heat and carefully pour through a sieve into a bowl, removing the crushed garlic and ginger. The sauce gets thicker as it cools, so be careful not to overdo it! If the sauce isn't syrupy can you place back on the heat to reduce further. Place a small non-stick frying on the hob over a low heat and gently toast the sesame seeds for a few minutes, taking care not to burn them. Set aside to cool.
- To make the tahini dressing, place the tahini and water in a small bowl and whisk together until it creates a smooth paste - the longer you stir, the creamer it is. Add the lemon juice and continue stirring, seasoning to taste with the sea salt (or Herbamare if using). Add the garlic (if using) and mix into the dressing. If you would like a looser dressing, then simply add a touch more cold water.
- Once the salmon has cooled, carefully lift it onto a serving platter using two flat spatulas and sprinkle with the toasted sesame seeds. Generously drizzle over some of the tahini dressing, then glaze with the reduced Asian Marinade before sprinkling over the pomegranate seeds and toasted hazelnuts and garnish with a few sprigs of coriander. Serve the extra tahini sauce on the side.