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Pomegranate Salmon Bites

Makes approximately 20

Ingredients

  • 600g skinless salmon fillets, cut into equal squares of approximately 30g seeds of ½ pomegranate

FOR THE MARINADE

  • 200ml pomegranate molasses

  • 100ml clear honey

  • 2–3 teaspoons chilli flakes, to taste

  • 2 heaped teaspoons ground cinnamon

  • freshly ground black pepper

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Method

Mix the pomegranate molasses, honey, chilli and cinnamon in a large bowl and season generously with black pepper. Put the salmon pieces into the bowl and turn to coat them in the marinade. Marinate for about 15 minutes, or overnight in the fridge.

Preheat the oven to 260°C (240°C fan), Gas Mark 10 and line a large baking tray with baking paper.

Place the marinated salmon pieces on to the baking tray and drizzle a little of the marinade over the fish to glaze. Roast for 8–9 minutes, until the salmon looks sticky and is cooked through, then serve scattered with pomegranate seeds.