Pomegranate and sumac salmon with kisir Recipe


Put 190g fine bulgur and 1 tsp each of salt, aleppo chilli, dried mint and black pepper in a bowl and stir in enough boiling water to just cover them. Cover with a cloth or tray to trap the steam and set aside to cook through.

Add 1 heaped tbsp salça (or regular tomato paste) to the bulgur along with 6 tbsp olive oil and the juice of 1/2 lemon and mix thoroughly with your hands, kneading it almost as you would dough.

Add a handful of finely chopped parsley and 2 finely chopped spring onions and stir and mix thoroughly again, scrunching and kneading it. Add 5-6 leaves of romano lettuce (chopped into 1 cm pieces) and a diced tomato, give everything a gentle stir to combine, then sprinkle in 100g pomegranate seeds.

Heat the oven to 210°C (190°C fan). 

Rub 2 filets of salmon (120g each) with a drizzle of oil, sprinkle with salt, pepper, 1/2 tsp sumac and 1/2 tsp aleppo chilli flakes, brush with 2 tbsp pomegranate molasses and bake for 10-12 minutes.

Serve the salmon with the kisir (bulgur) alongside. Drizzle with some extra pomegranate molasses and serve with a mixture of green leaves on the side.

(Here Melek Erdal's original recipe and more)



from simple food, looking good
Pomegranate and sumac salmon with kisir Recipe

from Sweet Cake

Pomegranate and sumac salmon with kisir Recipe https://sweetteabiscuits.blogspot.com/2022/08/pomegranate-and-sumac-salmon-with-kisir.html

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