Baked Salmon With Pistachio & Pomegranate
- Serves: 8
- Time to make: 45 mins
- Cost per serve: $5.16
- gluten-free
Ingredients
1.2kg side of salmon, skin on, bones removed
¾ cup unsalted pistachios shelled, roughly chopped
1 small red onion, finely chopped
1 red chili, deseeded, finely chopped
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
Seeds from ½ pomegranate
Mint & coriander chutney
A small bunch of fresh mint leaves picked
Small bunch of fresh coriander, leaves, and stalks roughly chopped, plus extra leaves
to garnish
1 green chili, deseeded, roughly chopped
½ tsp ground cumin
Juice of ½ lime
²⁄³ cup natural reduced-fat yogurt.
How To Prepare Baked Salmon
1. preheat oven to 160°C. Cover baking tray with a sheet of foil.
Lay baking paper on top of the foil. Place salmon, skin-side down, on baking paper. Cover with another sheet of baking paper, then another sheet of foil. Fold sides to seal and form a large parcel. Bake salmon for 25–30 minutes or until almost cooked through. Remove, uncover and set aside to cool slightly.
2. Meanwhile, to make chutney, blitz all ingredients in a food processor until a paste forms.
Season to taste, then transfer to a small dish and set aside.
3.Place pistachios, onion, chili lime juice, oil, and pomegranate seeds in a large bowl, mixing well to combine. Season. Transfer salmon to a large serving platter.
Sprinkle salmon with pistachio mixture. Garnish with extra coriander leaves and serve with
herb chutney on the side
PER SERVE:
- 1807kJ/430cal
- Protein 37g
- Total fat 28.7g
- Sat fat 5.2g
- Carbs 5.1g
- Sugars 3.4g
- Fiber 3.2g
- Sodium 82mg
- Calcium 102mg
- Iron 3.8mg
Final Word
If you decide to try this recipe, let me know how it went for you. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #Gardenfrontier; I love to see your photos!
