Salmon with saffron and pomegranate sauce, a recipe with Christmas nuances

If you still haven’t found those dishes for this year’s Christmas menus, then in that case, today we’re bringing you a perfect recipe with which to surprise your guests: salmon with saffron and pomegranate sauce. It is relatively simple to make and we assure you that the salmon retains its full flavour.


This dish, in addition to being delicious, is visually very attractive and Christmassy, perfect for the upcoming festivities. Pomegranate seeds, together with some lamb’s lettuce leaves will become an edible holly on your guests’ plates, which they will be unable to resist.


If you’re looking forward to trying and sharing new culinary experiences this Christmas, then this recipe is for you.


Recipe: salmon with saffron and pomegranate sauce

Ingredients (4 persons)

4 salmon loins

1 glass white wine

1 glass fish stock

1 onion

1 pomegranate

Lamb’s lettuce



Olive oil

Oil, salt and pepper



We’ll start off the recipe by preparing the salmon. While the oven is preheating, season the loins with salt and pepper and place onto an oven tray. When the oven is heated, place the salmon into the oven for 10 minutes at 180 degrees.


Taking advantage of the fact that the salmon is in the oven, let’s start preparing the sauce. Peel and finely chop the onion, the brown the onion in a frying pan with olive oil.  Once the onion is cooked, add a tablespoon of flour, the white wine and stir until the alcohol has evaporated.


The next step is to add the fish stock and some 5 La Mancha saffron strands. Cook for approximately 5 minutes and add the pomegranate seeds to the sauce.


Finishing off our recipe by serving the salmon on a bed of lamb’s lettuce and pour the saffron and pomegranate sauce over the dish.


If you liked the recipe, and you’re game enough to include the dish into one of your Christmas menus, share your creation with us on our Facebook or Instagram.

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