Recipe: Salmon Skewers with delicious Pomegranate Marinade »

From Baladi by Joudie Kalla

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Salmon Skewers with Pomegranate Marinade from Baladi

Salmon Skewers with Pomegranate Marinade from Baladi [©Murdoch Books]

<i>Baladi</i> by Joudie Kalla


In Baladi, Joudie Kalla shares recipes from, and inspired by, her Palestinian homeland. It's not a widely known Middle Eastern cuisine but that is slowly changing with the help of Joudie's previous book, Palestine on a Plate and this follow up.

Of Palestininan descent, Joudie has worked as a chef in London for over 17 years but here showcases the extraordinary food from her homeland.

Aptly titled Baladi  (means 'my home, land and country' in Farsi), this book has recipes for a wide range of vibrant dishes which can work well together as a meal or individually.

Whilst salmon isn't a common fish around the Middle East, these flavours certainly are:


Salmon Skewers with Pomegranate Marinade (Salamoun bi dibs al-rumman)

Joudie writes:

Salmon is not common in the waters of the Middle East, so it is not really a fish that we eat, but it is delicious and there is no reason why we can’t use it here with influences of home.

I like to try many different things while cooking, and always look for ways to create flavours that are familiar. I made this a lot in my deli, Baity Kitchen, and it was very well received. It is delicate, and the sourness of the marinade against the fatty salmon works wonderfully.

Ingredients (Serves 2–4)

  • 2–4 metal skewers
  • 500g skinless salmon fillet, cut into 2.5 cm slices
  • 2 tbsp sunflower oil for the marinade
  • 5 tbsp pomegranate molasses
  • 2 tbsp honey
  • pinch of chilli flakes (you can add more if you like)
  • 1 tsp salt
  • juice of ½ lemon
  • 50 ml olive oil

    For the salad
  • 1 onion cut into half-moonslices
  • 50 g rocket
  • 3 small preserved lemons, cut into thin wedges
  • 1½ tsp sumac
  • 25g fresh flat-leaf parsley
  • 1 tsp salt
  • 1 tbsp olive oil


Place all the marinade ingredients into a bowl with the salmon and leave to marinate in the fridge for 20–30 minutes.

Combine all the salad ingredients and set aside.

When the salmon is marinaded, place a non-stick pan over a medium–low heat and add the oil. Place the salmon in the pan, flesh side down, and don’t move for 2–3 minutes, then turn over with a spatula and cook the other side. You can add the remaining marinade while it is cooking, but be careful it doesn’t burn as there is a high sugar content in the honey and pomegranate molasses.

Once you are happy with the salmon – I like mine slightly pink inside, but you can cook it for longer if you like – place the salad on to a plate, thread the salmon pieces onto skewers and serve alongside the salad. I skewer the pieces after cooking, as it is easier to cook them in a pan, but if you have a flat grill please skewer them first. I just think it makes for a nicer presentation.


This recipe is from Baladi by Judie Kalla and reproduced here with the kind permission of the publisher.

Read more on the press release here »

Baladi: a celebration of food from land and sea by Joudie Kalla is published by Mudoch Books (Syd, NSW; Oct 2018; HC; 256pp; RRP A$49.99).

It is available at good bookshops and can be purchased online via »


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February 12th, 2019
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