This is a lovely salmon dish with Middle Eastern sweet and sour flavours. It combines almonds, prunes and pomegranate. If you have an ovenproof frying pan it can be used to make this recipe from start to finish.
750g salmon fillet, skinned
1 pinch salt and freshly ground pepper, to taste
1 tablespoon Dijon mustard
2 dozen unpeeled almonds, toasted in a frypan until golden brown
60ml balsamic vinegar
12 prunes, pitted and finely diced
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1 pinch cayenne pepper, to taste
1 tablespoon pomegranate molasses
1 large bunch spring onions
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Rinse salmon under cold running water and pat dry with paper towel. Rub with salt and pepper. Lay the salmon in a greased ovenproof dish. Mix the honey and mustard then spread half of it on the salmon.
Finely grind the almonds in a food processor.
Mix the remaining honey mustard mixture with 3/4 cup of water and vinegar. Bring to the boil in a small saucepan.
Add the prunes, thyme, ginger, cayenne pepper and pomegranate molasses to the saucepan; mix well. Cook for 3 minutes. Season with salt and pepper.
Put the salmon under a preheated grill and cook until it is golden brown on top; about 7 minutes.
Remove the salmon from the grill and carefully place in a frypan with the cooked side up. Pour the hot sauce on top and cook for 7-10 minutes over a medium heat until the salmon breaks up easily with a fork and the sauce thickens.
Finely slice the spring onions and sprinkle them over salmon. Serve immediately.