Smoked Salmon Sharing Platter with Middle Eastern Flavors

Ingredients:

6 4oz Alaska Smokehouse Smoked Salmon Fillets, drained

4 tablespoons olive oil, divided

1 teaspoon sumac

1 teaspoon cumin

1 teaspoon caraway seeds

1 teaspoon sesame seeds

2 red onions, thinly sliced

1/2 cup blanched almonds, roughly chopped and toasted

2 tablespoons pomegranate molasses

Juice of 1 lemon

1 pomegranate (or 3-4oz pomegranate seeds)

Salt and Pepper to taste

Fresh cilantro for garnish

Lemon wedges for garnish

Procedure:

Rub the salmon fillets with 1 tablespoon olive oil, then mix together the sumac, cumin, caraway seeds, and sesame seeds, then sprinkle over the top of the salmon.

Arrange the salmon on a parchment lined baking sheet, then preheat the oven to 350F.

In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat, then cook the red onions for 3-4 minutes, or until softened.

Add in the almonds and cook for 2 more minutes, then pour the onions and almonds over the salmon fillets on the baking sheet.

Put the baking sheet in the oven for 4-5 minutes, or until the smoked salmon is warmed through.

While the salmon is baking, whisk together the last tablespoon of olive oil with the pomegranate molasses and the lemon juice, then season with salt and pepper to taste.

To serve, place the salmon and vegetables onto a platter, then drizzle with the pomegranate dressing.

Sprinkle with pomegranate seeds and garnish with cilantro and lemon wedges.