the taste space

Salmon Fillets with Eggplant and Pomegranate

Posted in Mains (Fish) by janet @ the taste space on September 13, 2010

On the same day I had my flat tire, complete with 2 exploded inner tubes while trying to repair it, I had this for dinner.

Having a couple of lackluster dishes the week before, I was a bit uneasy about trying a new recipe.

But I had a hankering for fish and wanted to try it with my new favourite ingredient, pomegranate molasses. Plus, there was the bonus of roasted eggplant, with this Georgian recipe I spotted in The Cooking of the Eastern Mediterranean by Paula Wolfert.

The original recipe suggested rainbow trout, but my love for salmon won that battle.

The dish was not what I expected but it was delicious. At first, I was hoping for something with a sharp tanginess from the pomegranate molasses, but this was mellow. The pomegranate flavour was mainly in the eggplant, which sopped up the basting liquid. The salmon was nice and flakey, but not infused with much pomegranate flavour. It was there, only subtly. But once you wrapped the salmon in some pomegranate roasted eggplant, this is where you made magic. Eating the two together is where you get the merriment of the flavours, the contrast of textures and simply a great meal. It made my inner tube worries melt away…

This is my submission to this week’s Weekend Herb Blogging hosted by Anna from Anna’s Cool Finds.

(more…)