Ingredients

• 1.5 kg salmon, skin on and pin boned
• 3 tbsp olive oil
• 1 tsp sumac
• 1 tsp ground cumin
• 2 cloves garlic, peeled and minced
• 2 tsp ginger, finely grated
• ¼ tsp ground black pepper
• 1 tsp sea salt
• 1 pomegranate or 75 gm pomegranate seeds
• 1 scoop Red Shot

Method

Preheat oven to 180°C.

Line a baking tray and place salmon skin side down.

Combine olive oil, sumac, cumin, ginger, garlic, black pepper, salt, and Red Shot in a bowl. Spoon marinade onto the salmon and spread gently with the back of a spoon to cover the entire flesh.

Bake for 15 minutes or until the flesh is just cooked through. To test if cooked, stick in a knife at the thickest part and the fish should flake. Do not overcook as the fish will continue to cook when taken out of the oven. Allow to cool to room temperature.

If using fresh pomegranate cut in half and hold over a bowl to catch any seeds, avoid using the pith.

Once salmon has cooled place on a plate and sprinkle with pomegranate seeds and micro herbs and drizzle with extra virgin olive oil.