If you don’t have time to cook salmon fillets, just arrange thin slices of smoked salmon on a platter, then scatter over the herb crumb and pomegranate dressing.
You can also choose your favourite white fish. Try barramundi or blue-eye trevalla.
After more Christmas seafood recipes?
Looking for more Christmas fish recipes?
Ingredients
Method
Using a wooden spoon, tap pomegranate over a large bowl to capture seeds and juice.
Preheat oven to 180°C. Line a large oven tray with baking paper. Arrange salmon on prepared tray in a single layer. Drizzle over half of the oil. Season. Bake for 10 minutes.
Meanwhile, to make crumb, put onion, mint, parsley and walnuts in a medium bowl, stirring to combine. To make dressing, put lemon zest and juice, chilli and remaining oil in a jug. Add pomegranate seeds and juice, mixing to combine.
Arrange salmon on a platter. Drizzle with a little dressing then spoon crumb onto each piece. Serve with lemon, yoghurt and remaining dressing on the side.
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