How To Make Pomegranate Molasses and Orange Salmon

You can have this sumptuous meal for an early dinner today. Always be on a mission to use what you have at home without feeling the need to rush out and buy ingredients whilst the fridge is still half full (unless it’s essential). As I’m sure you can imagine, that can sometimes be tricky for a recipe developer, always try out new things, and constantly test new ideas.


INGREDIENTS
4 salmon fillets
1/2 tbsp olive oil
1 tbsp pomegranate molasses
1 tbsp honey
1 tsp finely chopped parsley (extra to garnish)
3/4 tsp smoked paprika
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp pul biber
1/4 tsp onion powder
1/4 tsp garlic powder
Pinch of salt and black pepper
Juice of 1/2 orange (roughly 2 tbsp), and 2 halved orange slices

METHOD
In a large dish, mix all marinade ingredients altogether then add the salmon, coat the salmon well, pop a halved orange slice on each fillet, and marinade for a minimum of 30mins in the fridge. Preheat oven to 180C fan and cook for 12-14 mins on middle shelf.