Maple Salmon with Pomegranate Salsa

  • 20 minsCooks in 20 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Rub the maple syrup, garlic and cumin powder over the salmon and allow to rest for 10 mins.

Step 2

Meanwhile prepare the salsa. To deseed the pomegranate cut it in half and then place one half in the palm of your hand over the bowl. Use a wooden spoon to smack the back of the pomegranate to allow the seeds to fall out through your hands into the bowl.

Step 3

Stir through the cucumber, red onion and lime juice in the bowl.

Step 4

Heat oil in a large non-stick pan, add the salmon skin side down. Cook for 3-4 mins and then flip and cook for another 2 mins. This will leave your salmon rare inside, so cook for longer if desired. Serve salmon topped with pomegranate salsa and a simple green salad & enjoy!

Recipe courtesy of Shelley Good Eats


260g Tassal Fresh Tassie Salmon, skin-on
1 Tbsp maple syrup
1 clove garlic, crushed
1 Tbsp olive oil
1 tsp cumin powder
1 pomegranate
1 Lebanese cucumber, cubed
½ red onion, finely chopped
Juice of ¼ lime