I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders – (she has an impressive recipe index, I’ve bookmarked quite a few to try).
I jumped on this suggested recipe for two reasons, 1. I need more fish in my life and 2. POMEGRANATE, which I both love, and had some homemade pomegranate syrup (just reduced pomegranate juice, you can also buy it at Middle Eastern markets) leftover from Thanksgiving that I was looking to use. I was a little apprehensive of the sauce, which contains 1/2 cup of raisins along with the spicy and savory ingredients. I personally like raisins but was almost sure my husband would hate them, but to my surprise he really enjoyed the spicy sweet sauce and this dish was a hit.
I’d definitely make this again, although I would probably either pan-sear the salmon or get it closer to the broiler (it wasn’t hot enough where I had it and I missed that crispiness). Also I’d plate it on top of the sauce but that’s a minor thing. The sauce that I was scared about I’d keep exactly as is.
The rice was lovely and fragrant – cardamom is my most favorite spice.
Salmon with Pomegranate Sauce, with Yellow Rice
Adapted from The Boston Globe
For the Yellow Rice
- 2 cups rice
- 1 tablespoon oil
- 1/2 teaspoon turmeric
- 5 cardamom pods
- 1 cinnamon stick
- 3 1/2 cups hot water (note, my rice came just a little soggy, so I may reduce to 3 1/4)
- 1 1/2 teaspoons salt
Rinse the rice well and soak for at least half an hour. In a pot over medium heat, heat the oil until it shimmers. Add the turmeric, cardamom and cinnamon and stir for a few seconds until fragrant. Stir in the rice, hot water, and salt. Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes. Lower heat to low, and simmer rice, covered, for 20 minutes. Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.
For the Pomegranate Sultana Sauce
- 2 tablespoons oil
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 1/2 a poblano pepper, chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon red chili
- 1 teaspoon ground coriander
- 2 medium tomatoes, chopped
- 1 tablespoon pomegranate syrup
- 1/2 cup sultanas/golden raisins
- 1/4 cup water
Heat oil in a pan (I used a nonstick wok), and saute onions with a pinch of salt until very soft and golden. Add garlic and chopped pepper and saute for a few minutes, then add spices (cumin, turmeric, red chili, ground coriander) and stir for a minute. Add tomatoes and another good pinch of salt and saute until tomatoes are completely broken down and almost jammy. Stir in pomegranate syrup, raisins, and 1/4 cup water, and cook for a few minutes until thick. Reserve warm.
For the Salmon
- 1 tablespoon mustard
- 1 tablespoon honey
- 2 pounds skinless fillet of salmon, divided into 4 portions
- olive oil
- Coarse salt, for sprinkling
- 1/4 cup toasted slivered almonds or chopped pistachios, for garnish
Turn on the broiler. Line a flat baking pan with aluminum foil, and grease with olive oil. Arrange the fish pieces on the pan, leaving space between them.
Combine mustard, honey, and a tablespoon of olive oil, and brush the fish with the mixture. Sprinkle with salt. Broil 3-5 minutes each side until fish is lightly cooked through and surface is crisp and golden (like I said, mine wasn’t close enough to broiler, so will make sure to do this next time).
Spread the warm sauce on a platter and arrange this fish on top. Garnish with almonds or pistachios, and serve with the yellow rice.
