Pete Evans

Ingredients

• 1 x 1.2 kg side fillet of salmon or ocean trout skin left on and pin-boned
• 2 tablespoons coconut oil
• sea salt and freshly ground black pepper
• seeds of 1 pomegranate, to serve
• pomegranate molasses, to serve (optional)
• Tahini Dressing
• 350g unhulled tahini
• 100 ml lemon juice
• 2 teaspoons ground cumin
• 2 garlic cloves, crushed
• Herb Crust
• 1 red onion, finely chopped
• 2 very large handfuls of coriander leaves, finely chopped
• 2 large handfuls of flat-leaf parsley leaves, finely chopped
• 1 large handful of mint leaves, finely chopped
• 3 long red chillies, finely chopped
• 100 g almonds, finely chopped
• 100 g walnuts, finely chopped
• 2 tablespoons sumac
• 150 ml olive oil