- 2 lb salmon side slice.
- 3 slices sourdough bread, torn.
- 3 tbsp extra-virgin olive oil.
- ¼ cup flat-leaf parsley, finely chopped.
- 1 lemon, zested and juiced.
- 2 tbsp pomegranate molasses.
- 1 tbsp honey.
- 2 tsp ground cumin.
- 2 tsp sumac.
- 1 ½ tsp salt.
- 1 tsp cinnamon.
- 3 tbsp extra-virgin olive oil.
- ¼ cup flat-leaf parsley, finely chopped.
- 1 lemon, zested and juiced.
- 2 tbsp pomegranate molasses.
- 1 tbsp honey.
- 2 tsp ground cumin.
- 2 tsp sumac.
- 1 ½ tsp salt.
- 1 tsp cinnamon.
Directions:
1- Preheat the oven to gas 7, 220°C, fan 200°C.
2- Line a baking tray with foil and put the salmon on top, skin-side down.
3- In a bowl, mix the cumin, cinnamon, sumac, lemon zested and juiced, pomegranate molasses and salt. Rub over the fish.
4- In a food processor, blend the bread to fine crumbs with the oil.
5- In a bowl, mix the bread crumbs, honey and parsley. Sprinkle over the fish.
6- Bake for 20 minutes, or until golden and cooked through.