Flaked Salmon With Spicy Pomegranate Noodles from Susan Jane White

Susan Jane White’s The Extra Virgin Cookbook features dairy-free, wheat-free, sugar-free, and many meat-free recipes. The tagline on her website is ‘taking the hell out of healthy’. Susan is a cook, food columnist with The Sunday Independent, former president of Oxford University’s Gastronomy Society, and a popular broadcaster on healthy eating in the UK and in Ireland. This is a perfect addition to any Jewish cooking library because it fulfills a multiple of Jewish dietary laws, even if unintentionally.

“taking the hell out of healthy”

Susan Jane White

Although this recipe does not self-identify as Jewish, its flavours do. With our old friends salmon and pomegranate saying otherwise and beautifully served with spiralized vegetable noodles – man, was that ever a thing for a while there, huh? Spiralized veg. I like them, but this is a salad recipe, so you may want to bulk it up by adding pasta noodles, as well, if that suits your hunger better.

Photo by Caroline Attwood on Unsplash

Flaked Salmon with Spicy Pomegranate Noodles

  • Servings: 2
  • Difficulty: easy
  • Print

One of my all-time favourite salads. The key lies in good-quality pomegranate molasses, so beware of imposters!


    • 2 fillets of organic salmon or wild trout
    • extra virgin raw coconut oil (or whatever oil you prefer)
    • 1 fat carrot
    • 2 small to medium courgette (aka a zucchini)
    • 2 tablespoons pomegranate molasses
    • 2 tablespoons almond butter
    • 2 tablespoons cold-pressed toasted sesame oil
    • 2 tablespoons Bragg Liquid Amino, or 1 tablespoon tamari
    • 1 small garlic clove
    • good pinch of cayenne pepper
    • pomegranate seeds, to garnish


      Preheat the oven to 200° C/ 180° C fan/ 400° F

        Prepare the salmon by wrapping the fillets in a parcel of tinfoil and drizzle with the olive oil. I use extra virgin raw coconut oil, but use whatever you’re happiest with. Make sure there’s lots of space above the fillets — it’s more like a tent than a parcel. They steam in their own juices this way.

        Transfer the tent of salmon onto a baking tray and roast for 10-15 minutes, depending on how big the fillets are. Check by pulling the flesh apart. If they’re not done, just reseal your tent and pop them in the oven again. When you have become familiar with this method of cooking, crank it up another level by adding smashed lemongrass, maple syrup, chilli, cumin, kaffir lime leaves or whatever tickles your appetite on any given evening.

        While the salmon is cooking, spiralize the carrot and courgette (zucchini). In a separate bowl, beat together the remaining ingredients to make your spicy noodle dressing. Toss through your spiralized noodles and dive between 2 bowls. When the salmon is done to your liking, flake the flesh over each bowl of noodles, then sprinkle over the pomegranate seeds. Awesome meal on a warm summer evening.

    Susan Jane White samples her own lovely recipe from The Extra Virgin Cookbook