Pomegranate and honeyed macadamia side of salmon



Serves: 4-8


  • 1 whole side of salmon (approx 1kg)
  • ¼ cup pomegranate molasses
  • 2 tbsp olive oil

 To Serve

  • Small handful of fresh parsley or coriander
  • 75g pomegranate arils*
  • 120g honey-roasted macadamias


  1. Preheat oven to 180C.
  2. Remove salmon from fridge and place, skin-side down, on a large-lipped baking tray lined with baking paper. Mix together the pomegranate molasses and oil.
  3. Pour over the fish and spread evenly to cover.
  4. Bake for 20 minutes. Remove from oven and rest for 5 minutes. Then carefully transfer to a serving platter with the paper or gently slide the fish off the paper.
  5. In a bowl mix together chopped parsley or coriander, pomegranate arils and macadamias. Top the fish with the garnish to serve 

*Notes: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils or look for fresh arils in the cut fruit fridge.

Ingredients for Pomegranate and honeyed macadamia side of salmon

Fresh Herbs Coriander Bunch

$0.99 ea

Fresh Herbs Parsley Continental Bunch

$3.99 ea

Rosto Extra Virgin Olive Oil Oomph 750ml

$14.99 ea

Harris Farm Fresh Skin On Salmon Side min 700-850g

$20.83 ea