Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- water, for soaking
Pomegranate and parsley topping
- 50 g red wine vinegar
- 2 tbsp caster sugar
- 2 tsp salt
- 100 g water
- ½ red onion, cut into thin slices
- 5 sprigs fresh flat-leaf parsley, roughly chopped
- ½ pomegranate, arils only
Preserved lemon dressing
- 1 piece preserved lemon
- 170 g natural yoghurt
- 2 tbsp olive oil
- 2 tbsp water
- ground black pepper, to season
- 1 tsp caraway seeds
Salmon and potatoes
- 800 - 900 g fresh boneless salmon fillet
- 2 - 3 tsp za'atar, plus extra to season (see Tips)
- olive oil, for drizzling
- 800 g water
- 8 - 12 new baby potatoes
- 50 g slivered almonds, toasted
- Nutrition
- per 1 portion
- Calories
- 3436.8 kJ / 818.3 kcal
- Protein
- 56.8 g
- Carbohydrates
- 29 g
- Fat
- 51.7 g
- Saturated fat
- 9.7 g
- Fiber
- 6.5 g
- Sodium
- 1348.2 mg
Alternative recipes
Teriyaki salmon bowl
1h 15 min
Grilled eye fillet with Café de Paris butter
45min
Mediterranean seafood with tomato and fennel
30min
Anne Tesconi's Chicken roulade all'Italiana
1h 25min
Lamb cutlets with spinach and pea purée
40min
Salmon freekeh "nasi goreng" (Diabetes)
55min
Flank steak with horseradish cream sauce
4h 35min
Salmon with ginger sauce and spiced cashews
30min
Tomatoes with wasabi dressing
10min
Makrut lime fish curry with quinoa (Diabetes)
1h 35min
Pork fillet wrapped in prosciutto with barbecue butter
1h 30min
Asian beef salad with peanut dressing
30min