Step up your sharing platter game over the holidays with this Middle-Eastern Salmon Sharing Platter from Wild Alaska Seafood. It has amazing sweet and savory flavors and is super gorgeous– all your guests will keep coming back for more!
Salmon Sharing Platter
| 6 (4 oz each) wild Alaska salmon fillets | |
| 4 Tbsp olive oil, divided | |
| 1 tsp sumac | |
| 1 tsp cumin seeds | |
| 1 tsp black onion seeds | |
| 1 tsp sesame seeds | |
| 2 red onions, thinly sliced | |
| 1/2 cup blanched almonds, roughly chopped and toasted | |
| 2 Tbsp pomegranate molasses | |
| Juice of 1 lemon | |
| 1 pomegranate (or 3 to 4 oz pomegranate seeds) | |
| Salt and Freshly ground black pepper | |
| Cilantro sprigs and lemon wedges, for garnish |
Recipe Courtesy Wild Alaska Seafood
| 1. | Rub the salmon fillets with 1 tablespoon olive oil. Mix together the sumac, cumin seeds, black onion seeds and sesame seeds; sprinkle over the salmon. |
| 2. | Heat 2 tablespoons olive oil in a large frying pan over medium-high heat and cook the red onions for 3-4 minutes until softened. Add the salmon fillets and cook on each side for 3-4 minutes, adding the almonds for the final 2-3 minutes. |
| 3. | Meanwhile, mix the remaining olive oil with the pomegranate molasses and lemon juice. Season to taste with salt and pepper. Serve the salmon on a platter, drizzled with the dressing and sprinkled with pomegranate seeds. Garnish with cilantro and lemon wedges. |
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