A fresh, zingy and quick recipe for seared salmon topped with a winter fruit salsa of pomegranate, cranberries and apple.
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.
To the cranberries add the remaining salsa ingredients. Set aside for the flavours to meld while you cook the salmon.
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.
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.
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.
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.