"Salmon is not common in the waters of the Middle East, so it is not really a fish that we eat, but it is delicious and there is no reason why we can’t use it here with influences of home. I like to try many different things while cooking, and always look for ways to create flavours that are familiar. I made this a lot in my deli, Baity Kitchen, and it was very well received. It is delicate, and the sourness of the marinade against the fatty salmon works wonderfully." from Joudie Kalla's Baladi.
You will need:
2–4 metal skewers 500g skinless salmon fillet, cut into 2.5cm slices 2 tbsp sunflower oil
For the marinade
5 tbsp pomegranate molasses
2 tbsp honey
pinch of chilli flakes (you can add more if you like) - try Aleppo Pepper
1 tsp salt
juice of 1⁄2 lemon 50ml olive oil
For the salad
1 onion, cut into half-moon slices
3 small preserved lemons,
cut into thin wedges
1 1⁄2 tsp sumac
25g fresh at-leaf parsley 1 tsp salt
1 tbsp olive oil
Place all the marinade ingredients into a bowl with the salmon and leave to marinate in the fridge for 20–30 minutes.
Combine all the salad ingredients and set aside.
When the salmon is ready, place a non-stick pan over a medium–low heat and add the oil.
Place the salmon in the pan, flesh side down, and don’t move for 2–3 minutes, then turn over with a spatula and cook the other side.
You can add the remaining marinade while it is cooking, but be careful it doesn’t burn as there is a high sugar content in the honey and pomegranate molasses.
Once you are happy with the salmon – I like mine slightly pink inside, but you can cook it for longer if you like – place the salad on to a plate, thread the salmon pieces onto skewers and serve alongside the salad.