Opening Hours

Newtown-Toowoomba

Mon 8:00AM - 5:00PM
Tues 8:00AM - 6:00PM
Wed 8:00AM - 5:00PM
Thu 8:00AM - 5:00PM
Fri 8:00AM - 5:00PM
Sat 8:00AM - 1:00PM
Sun CLOSED

Pittsworth

Mon-Fri 8:30AM - 5:00PM
Sat CLOSED
Sun CLOSED

Newtown-Toowoomba: Shop 7/131 Anzac Avenue, Newtown QLD 4350

Pittsworth: 71 Yandilla Street, Pittsworth QLD 4356

Locations

Newtown-Toowoomba:
7/131 Anzac Avenue, Newtown-Toowoomba QLD 4350

Pittsworth:
71 Yandilla Street, Pittsworth QLD 4356

Newtown-Toowoomba

07 4634 1133

Pittsworth

07 4693 1166

Baked Salmon with Sumac and Pomegranate

This salmon salad is healthy and easy to cook and is great for family get-togethers.

Ingredients

1 skin-on whole salmon side approximate 1.5kg with pin bones removed and at room temperature
2 cloves peeled and minced garlic
1tsp sumac
2tsp finely grated ginger
3tbsp olive oil
75g pomegranate seeds or 1 pomegranate
1tsp ground cumin
1/4tsp ground black pepper
1tsp seas salt
2 or 3 punnets micro herbs like radish, red garnet or coriander
Extra virgin olive oil for drizzling

Instructions

  1. Preheat oven to 180°C and line a large baking tray with baking paper. Place the entire salmon on the baking tray.
  2. Mix together cumin, garlic, pepper and salt, ginger, olive oil and sumac in a small bowl. Spread the marinade over the salmon and bake for 15 minutes or until just cooked through. The fish will flake when you stick a knife into the thickest part.
  3. Allow the fish to cool to room temperature or refrigerate if not serving immediately.
  4. Hit the pomegranate with a wooden spoon to loosen seeds and cut in half and continue to tap the outside of the pomegranate to release more seeds. Pick out any remaining seats avoiding the pith.
  5. Place the cooled salmon on a platter, scatter over the micro herbs and pomegranate seeds and drizzle with extra virgin olive oil.

Serves 16

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