Supplies

Salmon

  • 2 lb Salmon filet, skin removed
  • Pomegranate molasses
  • Salt and pepper to taste
  • Olive oil, for greasing the pan

Warm Herb Vinaigrette

  • 1/3 cup olive oil
  • 1/2 cup basil, chopped
  • 4-6 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Pasos

Salmon

  1. Line a baking sheet with parchment paper
  2. Lightly spread pomegranate molasses onto salmon and season with salt and pepper, each salmon filet will be nicely coated with 1-2 tsp of pomegranate molasses.
  3. In a large cast iron pan on medium high heat, cook salmon for 3-5 minutes on each side until salmon is cooked through.

Warm Herb Vinaigrette

  1. In a skillet, heat olive oil, shallot, and garlic together on low for 4-5 minutes (until garlic starts to get golden), add sea salt, and basil.
  2. Stir, and let flavors infuse for 20 minutes.
  3. Pour warm herb dressing over tomatoes, season with kosher salt, and black pepper.
  4. Garnish with currants (if using)