- Prep Time: 15 minutes
- Cook Time: 15 minutes
Marinated Salmon and Zesty Pomegranate Rice
Asian style marinated salmon teams nicely with our zesty pomegranate rice. Serve with Asian style noodles or a garden salad.
With your pomegranate rice already made and salmon marinating in the refrigerator, it's just a matter of baking or grilling the salmon to order. This dish offers chefs a fast turn around time with a high end restaurant quality dish that will impress the most discerning patron.
About Pacific West's skin on Atlantic salmon portions - These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Ingredients
- Pacific West Atlantic salmon portions skin on
- 1 green onions/scallions, finely chopped - marinade
- 1 clove garlic, minced - marinade
- 1/2 tbsp gingerroot, grated - marinade
- 1 1/2 tbs soy sauce - marinade
- 1 tbsp hoisin sauce - marinade
- 1 tbsp olive oil - marinade
- 1/2 tbsp lemon juice, freshly squeezed - marinade
- 500ml vegetable stock - pomegranate rice
- 250g basmati rice - pomegranate rice
- 120g pomegranate seeds - pomegranate rice
- 1 tsp coriander seeds , crushed - pomegranate rice
- 1 tsp ground cumin - pomegranate rice
- 50g toasted flaked almonds - pomegranate rice
- zest 1 orange - pomegranate rice
Instructions
For the marinade
Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper and whisk to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.
To cook the salmon
Preheat the oven to 190ºC/375ºF. Remove the salmon from the marinade and bake skin side down in a preheated oven at 190C. Bake in the middle of the oven about 15 min. Alternatively, the salmon may be cooked on an outdoor grill.
For the pomegranate rice
Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.
Asian style marinated salmon teams nicely with our zesty pomegranate rice. Serve with Asian style noodles or a garden salad.
With your pomegranate rice already made and salmon marinating in the refrigerator, it’s just a matter of baking or grilling the salmon to order. This dish offers chefs a fast turn around time with a high end restaurant quality dish that will impress the most discerning patron.
About Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
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