Pomegranate Glazed Salmon

If you are a reader, you might recall that when it comes to fresh salmon, my family is a little finicky. They love the smoked, cured, and potted kind, but it takes a certain recipe to win them over on the fresh stuff. Having said that, this recipe is now in my caché.

This is a delightful, seasonal recipe that uses pomegranate molasses, an ingredient that not all of us have in the cupboard, but one I strongly suggest you try. It is simply pomegranate juice that is mixed with lemon juice and sugar, then boiled down until it is thick and syrupy. The recipe also calls for agave nectar, a natural sweetener, but I had some brown rice syrup on hand. Don’t have either? You can use honey instead. he salmon is marinated before being brushed with the glaze and broiled for a few minutes until it is just cooked through and still slightly pink in the middle– just the way I like it.

Serve with the Rice with Edamame and Prosciutto and you have a well-balanced meal that everyone will enjoy.

Pomegranate Glazed Salmon

By Nicole Prep: 15 minsCook: 6 minsMarinate Time: 1 hrTotal: 1 hr 21 mins Servings: 8 These perfectly cooked salmon filets are coated with a sweet and tangy pomegranate glaze that caramelizes and enhances the overall flavor of the tender and flaky fish.

Ingredients 

For the Salmon

• ¼ cup low-sodium soy sauce
• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons brown rice syrup, agave nectar or honey can be substituted
• 4 cloves garlic, smashed
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 (6 ounce) skinless salmon fillets

For the Glaze

• ¼ cup pomegranate molasses
• 2 tablespoons brown rice syrup, agave nectar or honey can be substituted
• 2 tablespoons low-sodium soy sauce
• 2 cloves garlic, finely minced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon finely grated lime zest
• kosher salt

Garnish

• ½ cup pomegranate seeds

Instructions 

1. In a shallow dish combine the soy sauce, olive oil, lemon and lime juices, brown rice syrup, garlic, ginger, salt and pepper. Add the salmon and fillets and turn to coat all sides with the marinade. Cover and refrigerate for 1 hour, turning the fillets a few times in the marinade.
2. Meanwhile, in a medium bowl whisk together the pomegranate molasses with the brown rice syrup, soy sauce, garlic, fresh ginger, and lime zest; set aside.
3. Preheat the broiler. Transfer the salmon to a large rimmed baking sheet. Season each fillet with salt and brush with half of the glaze mixture. Broil 4 inches from the heat for about 3 minutes, or until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, or until richly glazed and the fish is just cooked through. Transfer the fillets to plates and garnish with pomegranate seeds. Serve immediately. Enjoy!

Nutrition

Calories: 337kcal, Carbohydrates: 15g, Protein: 35g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 94mg, Sodium: 805mg, Potassium: 926mg, Fiber: 1g, Sugar: 11g, Vitamin A: 71IU, Vitamin C: 5mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.