Pistachio, Zaatar and Pomegranate Crusted Salmon with Seven Species Salad

Serves 4+

Prep time: 25 mins | Cooking time: approx 40 mins

The Seven Species of Israel, or Shiv’at HaMinim, form the heart of our Israel-inspired meal. These are the seven special species of the Holy Land specifically named in Torah, whose first fruits could be brought to the Temple in Jerusalem as offerings. They are: wheat, barley, grape, fig, pomegranates, olive (oil), and date (date honey).

We have created a Seven Species salad, bursting with flavour and rich in meaning, accompanied by a pistachio, za’atar and pomegranate pesto-topped fillet of salmon, a light and nutritious dish elevated with the tastes of the Mediterranean.

Ingredients

For the fish:

• Either 4 fillets of salmon or a side of salmon (double rest of ingredients for side of salmon)

For the pesto crust:

• 150g shelled pistachios
• Two handfuls parsley
• 1.5 tbsp pomegranate molasses
• 1 tsp of za’atar
• 3 tbsp olive oil
• 1-2 garlic cloves, crushed
• Salt and pepper to taste

For the salad (serves 4 – increase quantities if required)

• 1 cup pearl barley
• 1 cup bulgur wheat
• 2 dried Medjool dates
• 2-3 soft dried figs
• 2-3 tbsp fresh pomegranate seeds
• Bunch fresh parsley (washed, checked and finely chopped)
• ½ handful fresh mint leaves (washed, checked and finely chopped)
• ½ punnet red grapes
• Juice of half a lemon
• Generous drizzle extra virgin olive oil
• Salt & Pepper to taste

Method

For the Salad

1. Cook pearl barley according to the packet and to desired consistency. Rinse with cold water once cooked, then drain.
2. Cook bulgur wheat according to packet.
3. Roast grapes for 20-30 minutes until soft and beginning to brown.
4. Dice up figs and dates (for advice on bug-checking these fruits, consult your LOR)
5. Once cooled, add wheat, barley and chopped herbs to a bowl. In a separate jug or bowl, mix together oil and lemon juice, then pour over and combine well.
6. Add dates and figs, fold in and top with roasted red grapes.
   
   For the Fish
7. Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
8. Blitz together all the crust ingredients.
9. Smear the pesto onto the skinless side of the salmon and place skin side down in a roasting dish. Bake for 10-15 minutes, (approx. 4 mins per 1cm of thickness), until salmon is just opaque and easily flaked with a fork, but before the pesto crust catches.

Serving suggestion: serve salmon with seven species salad and roasted butternut squash.

(Image by Sophy Weiss Photography)