Side of salmon with walnuts, tahini, mint and pomegranate molasses

Ingredients

• 900g thick-end fillet of salmon or ocean trout, skin on, bones removed
• 1½ tbsp, plus 2 tsp, extra virgin olive oil
• 150g walnuts, toasted and finely chopped
• 2 tsp cumin seeds, toasted and roughly ground
• 2 tsp ground fennel
• 2 tsp ground sumac
• 1 bunch of mint, half the leaves
• finely shredded, half left whole
• 4 spring onions, white and some of the green, finely sliced
• tahini dip (see recipe below)
• 1 pomegranate, seeds reserved
• 2½ tbsp pomegranate molasses