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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Middle Eastern Members

Middle Eastern

Halloumi Slaw in pomegranate and mint

This Middle Eastern Slaw leans on pomegranate and mint to do the heavy lifting. We grill the...

55 min · Easy

Pan-Seared Mushroom with sumac and onion

Middle Eastern Members

Middle Eastern

Pan-Seared Mushroom with sumac and onion

Weeknight-friendly Mushroom Bisque with the sumac and onion we come back to again and again....

25 min · Easy

Middle Eastern Members

Middle Eastern

Sumac and onion Cod Salad

This Middle Eastern Salad leans on sumac and onion to do the heavy lifting. We stir-fry the Cod...

45 min · Easy

Middle Eastern Members

Middle Eastern

Tahini and lemon Tofu Hotpot

Our tested Charred Tofu Hotpot: golden, generous, and balanced with tahini and lemon. Serves 4...

35 min · Easy