Middle Eastern · Soup

Middle Eastern Salmon Broth

This Middle Eastern Broth leans on pomegranate and mint to do the heavy lifting. We crisp the Salmon for real depth, then bring it together in one pan.

4.7 from 3,098 cooks

Prep25 min

Cook35 min

Serves6

LevelEasy

Members' recipe

Ingredients

600gsalmon fillets
1/4 cupolive oil
2, dicedonion
2 tspsea salt
2 tbspsumac

Method

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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