Karen's Kitchen: Salmon with pomegranate dressing recipe from former MasterChef contestant

dailyrecord.co.uk:

This recipe not only tastes amazing but it looks very pretty with the red pomegranate seeds contrasting with the green parsley, writes Karen Skewies.If you can’t get a half side of salmon, you can adapt the recipe and make it with fillets. Ingredients ■ 500g salmon side■ 1tsp ground cumin■ ½tsp cinnamon■ 1tsp sumac■ 2 slices sourdough bread, torn■ 1½tbsp extra-virgin olive oilThe Lanarkshire Live app is available to download now.

Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android For the pomegranate dressing ■ 1 lemon, zested and juiced■ 3tbsp extra-virgin olive oil■ 1tbsp honey■ 80g pomegranate seeds■ 15g of flat-leaf parsley, finely chopped■ Slices of lemon to serve (optional) Method 1.

Preheat the oven to 220°C, fan 200°C. Line a baking tray with foil and put the salmon on top, skin-side down. In a bowl, mix the cumin, cinnamon, sumac and 1tsp salt.

Rub over the fish.2. In a food processor, blend the bread to fine crumbs with the oil. Sprinkle over the fish, then bake for 20 minutes, or until golden and cooked through.3.