2 lbs wild salmon, skin on
1/4 cup extra virgin olive oil
2 large leeks, white and pale green parts washed and thinly sliced
8 cloves garlic, chopped
12 oz cherry tomatoes, halved
2 tsp mild curry powder
2 tsp sweet paprika
1 tsp cayenne pepper
Juice of 2 lemons
1/2 cup water
3 Tbsp tomato paste
1 Tbsp pomegranate molasses
1 Tbsp sugar
Salt & Pepper, to taste
1 14oz can garbanzo beans, drained
1 cup chopped parsley, for garnish
Line a sheet pan with paper towels. Cut salmon into equal portions, arrange the salmon with the skin down and sprinkle generously with salt. Allow to sit for 20 minutes. Wipe the fish with paper towel, making sure to remove any moisture from the fish.
In a large skillet, warm the olive oil over medium heat. Add the leeks and sauté for five minutes, until soft and translucent.
Add the garlic, tomatoes, curry, paprika and cayenne pepper and sauté for 5 minutes.
Add the fresh lemon juice and water and stir well.
Add the tomato paste, pomegranate molasses, sugar, salt and pepper. Stir well and add garbanzo beans.
Bring the sauce to a simmer and place the salmon in the sauce.
Cover the salmon with some of the sauce, lower heat and cook for 15 to 20 minutes.
Garnish with parsley before serving.