Chef Nathan Hyam's Pomegranate Poached Salmon
This is no ordinary red sauce...
2 tsp whole coriander seeds
2½ cp Izze sparkling
pomegranate beverage
1 cinnamon stick (2”)
¼ tsp salt
? tsp ground pepper
2 tbsp diced red onion
6 skinless center-cut salmon fillets
(about ½ lb ea.)
2 tbsp chopped Italian parsley
Add some seasonal colour and a superfood splash with this inspired main course recipe from Capers chef Nathan Hyam. Serve the salmon on white basmati or jasmine rice for extra oompf in your presentation.
In a heavy skillet large enough to hold all the salmon, toast the coriander over medium-high heat until fragrant, about 2 minutes.
Add the sparkling pomegranate, diced onion, cinnamon stick, salt and pepper and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add the salmon to the poaching liquid.
Cover and simmer over low heat until opaque throughout (about 12 min).
Transfer each fillet to a plate, and glaze with 2 tbsp of the poaching liquid (including the diced onions).
Sprinkle with parsley and serve.
