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salmon with cranberry-pomegranate salsa
Pan-Roasted Salmon with Winter Fruit Salsa
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

A fresh, zingy and quick recipe for seared salmon topped with a winter fruit salsa of pomegranate, cranberries and apple.

Course: DInner
Cuisine: Fish, Healthy
Keyword: cranberries, pomegranates, quick and easy, salmon
Servings: 4 servings
Calories: 417 kcal
Author: kellie anderson
Ingredients
Winter Fruit Salsa
  • 150 g fresh cranberries rinsed
  • 1 shallot peeled and chopped
  • 1 small pomegranate arils/seeds only
  • 1 apple washed and chopped
  • 1 clementine juice only
  • 1 tsp apple cider vinegar preferably "raw" and unfiltered
  • 1 tbsp pomegranate molasses plus extra to drizzle on fish
  • 4 raw dates stones removed and dates finely chopped
  • handful of parsley chopped
Pan-Roasted Salmon
  • 1 tbsp extra virgin olive oil
  • 4 skin-on salmon fillets organic or wild-caught
  • salt just a little
  • 1/8 tsp cardamom powder or crushed seeds from 2 pods
  • 1/4 tsp coriander seeds crushed
  • black pepper freshly ground
Instructions
Winter Fruit Salsa
  1. Add the cranberries to a small food processor and pulse until broken down a bit. Be careful or it will quickly go to an actual sauce. You want plenty of texture. Use a knife to chop, but they tend to scatter around too much for me to feel in control. Tip the pulsed cranberries into a bowl.

  2. To the cranberries add the remaining salsa ingredients. Set aside for the flavours to meld while you cook the salmon.

Pan-Roasted Salmon
  1. Pat dry the salmon then season with salt and the pepper, cardamom and coriander. Sprinkle a little salt on the skin too, as this helps crisp it up.

  2. Heat the oil in a wide frying pan over a medium flame. Add the salmon skin-side down and let cook, without moving it, for up to five minutes. Use a thin fish slice/spatula to turn the fillets over and continue to cook for a further two to three minutes, or until they are done to your liking. I am assuming a fillet thickness of 4 cm. If your fish is fatter, of course add more time. Or sear quickly on both side and pop in a hot over for five minutes. I do both, depending on the thickness of the fillets.

  3. Serve the fish with a good couple of spoons of the winter fruit salsa and a drizzle of extra pomegranate molasses if you wish. This is really lovely with my Celeriac Parmentier.

Recipe Notes

For a vegetarian or vegan version: griddle-cook planks of firm organic tofu and halloumi cheese and "haystack" on each plate, topping with the salsa. For vegans, use all tofu (seasoning as directed) or tofu and favourite vegan cheese.

Get ahead: The salsa can be made earlier in the day, while the salmon can be pan-roasted, oven-baked or steamed and eaten cold or briefly re-warmed once.

Go large! For a crowd, consider getting a side of salmon and wrapping in parchment parcel or foil and roast bake in a 200C/400F oven on a baking tray for 15 minutes, depending on the thickness. Double, triple etc the winter fruit salsa to go with it.

Nutrition Facts
Pan-Roasted Salmon with Winter Fruit Salsa
Amount Per Serving
Calories 417 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 6mg0%
Potassium 346mg10%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 25g28%
Protein 8g16%
Vitamin A 47IU1%
Vitamin C 24mg29%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.