Salmon with Amba and Israeli-Style Salad

Iraqi-Israeli leaning — sweet-sour-funky amba glaze on rich salmon with a fresh chopped salad and pomegranate finish — DASH-friendly, serves 1, 20 minutes

Ingredients

Fresh

1 salmon fillet (~120g)
Big handful shredded lettuce
8-10 baby plum tomatoes, halved
¼ red onion, finely diced
30-40g feta, crumbled
1-2 tbsp pomegranate seeds

Storecupboard

1 tsp za’atar
1-2 tsp amba sauce (for glazing)
½ tsp amba sauce (for dressing)
Olive oil
Black pepper

Method

Pat the salmon dry. Drizzle with a little olive oil and rub with za’atar and black pepper.
Air fry at 180-190°C for 6-8 minutes (depending on thickness).
In the last 2 minutes of cooking, brush the top of the salmon lightly with amba sauce. The heat tames the funkiness and creates a tangy glaze.
While the salmon cooks, combine the lettuce, halved tomatoes, and red onion in a bowl.
In a small bowl, whisk 2 tbsp olive oil with ½ tsp amba sauce and a splash of water until emulsified.
Crumble the feta over the salad. Scatter pomegranate seeds on top.
Drizzle with the amba dressing just before serving.
Plate the salad alongside the salmon. Optional: a tiny extra dollop of amba on the side for dipping.

Variations

No amba: substitute pomegranate molasses + a dab of harissa for similar sweet-sour-funky effect
Chicken version: works equally well with chicken thighs (12-14 min air fry at 190°C)
Bulkier: add ½ pouch of microwave quinoa or wholegrain rice on the side

DASH Notes

Salmon provides ~25g protein and significant omega-3s (cardiovascular and anti-inflammatory)
Pomegranate seeds bring polyphenols with modest BP-lowering evidence
Amba is sodium-moderate — most heat and flavour come from the spice blend, not salt
Feta is the saltiest component; 30-40g is a controlled portion

Notes

Amba is potent — start with less than you think you need
Don’t skip pomegranate — sweet-tart pop balances funky-sour amba
No lemon needed — amba brings enough acidity

Dinner — approximately 525 calories, ~35g protein, ~7g fibre