For this dish the salmon is marinated in lime juice (ideally made from round Persian limes) and the Persian-derived pomegranate molasses, seasoned with Persian blue salt (alright – that’s not essential!). The marinade is then used as a sticky, caramel sauce for the salmon. No waste and aside from half an hour’s marinating it only takes a couple of minutes of frying. The blue salt and the green lime zest adds the final touch.
- 2 x 250g/8 oz skinless salmon fillets
- Juice and zest of a small lime (a round, Persian lime if you want to do this properly!)
- 2 tbsp pomegranate molasses
- Persian blue salt (well… smoked salt would do)
- Indonesian long black pepper
- 1 tbsp rapeseed oil (better than olive as you can cook at higher temperatures, better than other vegetable oils as it has a light, delicate flavour)
- Warm a couple of plain white plates
- Marinate the two salmon fillets in the lime juice, the pomegranate molasses and the pepper for half an hour
- Heat the oil in a frying pan until it’s good and hot (the rapeseed oil won’t smoke)
- Fry for a minute or two on each side, adding the marinade to the frying pan, or a ribbed grilling pan, immediately after you have turned the second salmon fillet, it will become sticky as it reduces, almost immediately
- Serve the salmon with a sprinkled mix of lime zest and Persian blue salt lying beside it.