Delicious Date & Pomegranate Salmon with Jewelled Rice Recipe
By waitrose
Published on April 7th, 2025
Intermediate
If you're looking for a show-stopping dish perfect for special occasions or a delightful family meal, our Date & Pomegranate Salmon with Jewelled Rice recipe is an ideal choice. This vibrant and flavourful dish beautifully combines sweet, tart, and aromatic spices, creating an unforgettable culinary experience.
Ingredients for Date & Pomegranate Salmon (Serves 8)
- 1 kg salmon side, descaled
- 25g fresh coriander, roughly chopped
- 2 tbsp pine nuts
- 210g pomegranate seeds (approximately 1 pomegranate)
- 3 tbsp pomegranate molasses (plus extra for serving)
- 2 tbsp clear honey or date syrup
- 50g pitted soft dates, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
Jewelled Rice Ingredients
- 500g basmati rice
- 1 tbsp salt (for soaking)
- 1 tbsp salt (for soaking)
- 0.2g saffron strands
- 3 tbsp ghee or butter
- 1 small onion, finely chopped
- ½ tsp ground cinnamon
- Seeds from 10 cardamom pods, ground (½ tsp)
- 90g dried cranberries
- 50g sultanas
- 1 tbsp vegetable oil
- 50g pistachio kernels
- 50g slivered almonds
- Zest of 1 orange
Instructions
- Begin by rinsing the basmati rice under cold water until it runs clear. Place the rice in water, add 1 tbsp salt, and leave to soak for 30 minutes. Soak saffron strands in 2 tbsp warm water and set aside.
- In one bowl, mix together pomegranate molasses, clear honey (or date syrup), finely chopped dates, garlic, lemon juice, and olive oil for the glaze. In another bowl, combine salt, black pepper, ground coriander, cumin, and cinnamon.
- Preheat your oven to 200°C (gas mark 6). Score the salmon skin lightly, rub it generously with the spice mixture, and place skin-side down on a baking tray lined with parchment and foil. Scatter half of the coriander and drizzle half of the glaze over the salmon. Wrap it securely in the parchment and foil, then bake for 15 minutes. After 15 minutes, open the foil and parchment, baste the salmon with the remaining glaze, and roast uncovered for another 20 minutes. Scatter pine nuts over the salmon during the last 5 minutes of cooking until golden.
- While the salmon roasts, heat ghee or butter in a saucepan and sauté the chopped onion until golden. Add cinnamon, cardamom, cranberries, and sultanas, cooking gently for 1-2 minutes. In another pot, boil the soaked rice for 5 minutes, then drain. Layer the parboiled rice with saffron water and the onion-fruit mixture. Cover with a clean tea towel and saucepan lid, steaming gently for 20 minutes over low heat.
- In a separate pan, lightly toast almonds and pistachios in vegetable oil until golden. Fluff the steamed rice gently, garnishing with toasted nuts, orange zest, and half the pomegranate seeds. Garnish the cooked salmon with the remaining pomegranate seeds, additional fresh coriander, and drizzle extra pomegranate molasses just before serving.
Final Thoughts
Tips for the Perfect Dish
• Ensure the salmon is thoroughly descaled for a pleasant texture.
• Using fresh spices enhances the aromatic profile of the dish.
• Drizzle extra pomegranate molasses before serving for an added burst of flavour.
Serve this Date & Pomegranate Salmon with Jewelled Rice alongside a fresh green salad or steamed vegetables for a wholesome, balanced meal. The vivid colours and delightful textures make it perfect for entertaining guests or celebrating special occasions. Enjoy creating and savouring this exquisite dish, sure to become a new favourite in your recipe collection!
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