This meal really doesn't warrant a recipe because it's so simple but it was delicious so I wanted to record it for posterity (and future menu plans !).
I decided to use two ingredients that I frequently came across in Turkey over the summer - the zesty, citrussy spice mix Sumac and some sweet but sour Pomegranate Molasses.
I just sprinkled a generous amount of sumac and a little salt over the salmon fillet then drizzled some pomegranate molasses on top. Half an hour in the oven and it was ready to go.
I served it with leeks and drizzled extra pomegranate molasses on top as I served it. (You often see a bottle of pomegranate molasses on the table in Turkish restaurants, like ketchup.)
Deliciously juicy and the flavours all blended together to create an explosion of tastes with every mouthful !
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