We all go to salmon as a delicious nutritious source. This recipe is visual heaven. It comes together very easily and is magazine worthy visually. Eastern Mediterranean countries are blessed with citrus fruits. I have a metal basket in my refrigerator and it is always full of oranges and lemons. This is a lovely summer style recipe to impress your guests
Ingredients
Big orange (It can be variety)
- 2 TBS olive oil
- Fine sea salt
- 1 LBS Salmon fillet pieces Skin removed
- 2 tablespoons pomegranate molasses, Plus drizzle
- 1 TBS black sesame seeds
- 1 TBS white sesame seeds
- ½ cup pitted any kind olives coarsely chopped
- Flaky sea salt
Salad
- 1 cup watercress
- Juice of one lemon
- 1 TBS olive oil
- Salt to taste.
Instrutions
- Preheat oven to 325°F.
- Slice oranges into round pieces keeping the skin on. Pile the slices on a large rimmed baking sheet, and drizzle with 1 tablespoon oil. Season with a big pinch of fine salt and several grinds of pepper, and toss. Spread the orange slices in a single layer, overlapping as needed.
- Remove the skin of salmon, Season the salmon fillet generously with 1 teaspoon fine salt and 1/4 teaspoon pepper, and place it on top the oranges in the center of the pan, skin side down. Drizzle the salmon with 1 tablespoon pomegranate molasses; use the back of a spoon to spread it over the top of the fillet, coating it evenly. Sprinkle with black and white sesame seeds.
- Bake in preheated oven until salmon is medium-rare which can take as little as 15 minutes for a thinner fillet or up to 30 minutes if it’s quite thick.
- Meanwhile, chop the water cress and place it in a bowl and mix it with the dressing
- When the salmon is done, immediately drizzle it with remaining 1 tablespoon pomegranate molasses. Arrange a few of the roasted citrus slices on a platter as desired; transfer the salmon fillet to platter. Spoon the salad over and around the salmon.
