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!
| 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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