SALMON KEBABS WITH POMEGRANATE MOLASSES AND HONEY
Salmon may not be the most refined fish in the sea, but it does have the advantage of being able to take just about anything you want to throw at it. This may not be the most positive way of putting it; there is a lot to be said for its juicy coral meatiness. Here, treacly pomegranate molasses, honey and soy pervade it with sour-sweet pungency; once grilled, it takes on a burnished, barbecued stickiness.
80ml pomegranate molasses
80ml good-quality runny honey
1 tablespoon soy sauce
500g salmon fillet, cubed (approx. 4cm square)
Whisk together the pomegranate molasses, honey and soy, and pour into a freezer bag. Add the salmon pieces, and tie the bag, expelling any air first, then marinate for at least an hour.
Soak some wooden skewers in water, and then thread about three cubes of salmon on to each skewer. Barbecue or grill the fish for 3–4 minutes each side.