You will need:(per portion)
7sp/6pp/approx 350kcal per portion
One 130g salmon fillet
Sumac (see post; CUPBOARD LOVE:SUMAC)
Fresh rocket leaves
Pickled cucumber (See post; RECIPE:Pickled Vegetables served with Chargrilled Beef)
Half a fresh pomegranate
Chopped fresh herbs- parsley, chives etc
Place some greaseproof paper onto a piece of foil and spray with a little Frylight sunflower oil.
Pop the salmon fillet on the paper and sprinkle liberally with sumac and freshly chopped parsley, or any seasoning of your choice.
Finish with some freshly ground black pepper and a squeeze of lime juice.
Wrap the salmon in the foil making a secure parcel. Bake for 15-20 minutes at 190 degrees centigrade.
While the salmon is baking, make up the salad.
Arrange a generous handful of rocket into the serving bowl. Slice the pickled cucumber into slender chunks and de-seed the pomegranate.
I always use Nigella's method; put the cut side of the fruit into the palm of your hand and hit the outside of the fruit quite firmly with a wooden spoon over a bowl. The seeds fall through your fingers into the bowl leaving the inedible parts in your hand to be discarded.
Once cooked, remove the salmon from the oven and allow to cool a little.
Gently break the salmon by hand into large, chunky flakes on top of the salad.
Sprinkle on some more sumac (the flavour is more pungent uncooked).
Dress the salad with some of the sweet pickled cucumber marinade.
Add some more freshly chopped herbs and top with the pomegranate seeds.