This is a lovely and simplified modern versión of a Persian prepared récipe from  Author Sabrina Ghayour.

POMEGRANATE SALMON .. 

500 - 600 Grams of fresh Salmon (I use wild Scottish Salmon) 

40 to 50 grams of Fresh Pomegranate Seeds or one can use a jarred Pomegranate Juice

50 - 70 Ml.  Ecological Honey

2 tsps. of air dried crumbled cayenne chili peppers (called Guindillas in all Latin Supermarket Sections)

1 tsp. of ground cinnamon

Freshly ground black peppercorns to taste

Salt to taste

Evoo ( Italian, Greek or Spanish ):  Use a sparingly amount or drizzle inside the marinade.  2 or 3 tablespoons depending on the amount of salmon.  

1)  Combine the honey, the chili  peppers crumbled finely, Evoo and cinnamon in a large glass bowl.

2) Then season with the black freshly ground pepper and a pinch of salt of choice to taste.

3) Now place the salmon large chunks or large strips into the bowl and turn to coat them in the marinade. 

4) Marinate for 20 minutes and pre heat oven to 240 Degrees Centigrade and line a large baking tray with baking paper.  And place the salmon on the baking paper.

5) Bake to your likeness of rare or médium rare ..  

Serve with a lovely glass of Sparkling White Wine and some gorgeous rustic baguette and a lovely salad of choice as a starter.

Very lovely.

NOTE:  One can also use Molasses Pomegrante if they wish. However, we use the honey suggested by the Author. 

 

When does the evoo go in, and in about what quantity?

Otherwise, sounds really nice. 

Historic Foodie,

Sorry my colleague.  Place a drizzle or 2 in the Marinade.  Depending on the amount of salmon, a couple of tablespoons ..  I re - edited the récipe to indicate.

This récipe is from Sabrina´s cookbook:   Festive Bites.  I like her récipes as they are quite simple. 

It is very lovely !  You can also Sub Molasses instead of honey if you like that profile. 

I used a little less of everything as I had prepared it for myself from Sabrina´s Cookbook and was doing a "testing" ..   

Have a wonderful weekend.

I think I''d sub pomegranate molasses, to maintain the flavor profile.

Pomegranates are in season right now, so the timing on this is perfect. 

Historic Foodie,

Yes, they are in season here too ..

Surely it is quite lovely !!