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
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.