Description
Honey Pomegranate Salmon is a little sweet, a little tart and really flavorful! Perfect for Rosh Hashanah or just a lovely appetizer or dinner.
Ingredients
Scale
- 6 salmon fillets, skin on (around 2.5–3 pounds)
- 1/4 cup pomegranate syrup/molasses
- 1/4 cup honey
- 1 cup pomegranate juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon sea salt
- 1 tablespoon garlic oil
- 1 tablespoon dried green onion/chives
- 2 tablespoons corn starch
- pomegranate arils and freshly sliced green onions for garnish.
Instructions
- Place the fish in a 9 x 13-inch pan, skin side down. Set aside.
- In a medium bowl, combine the pomegranate syrup, honey, pomegranate juice, white pepper, sea salt, garlic oil, and green onion. Whisk to blend.
- Pour the marinade over the salmon. Cover with plastic and refrigerate for 30 minutes.
- Place the salmon on a greased baking sheet, reserving the marinade.
- Broil the salmon, using medium heat, for 15 minutes, or until cooked through.
- While the salmon is cooking, transfer the marinade to a small sauce pan. Whisk in the corn starch until completely blended.
- Cook the marinade over medium heat until thick, stirring constantly with at wooden spoon or silicone spatula.
- Remove the salmon from the oven. Spoon the sauce over the salmon and garnish with pomegranate arils and fresh green onions.
Equipment
USDA Organic Pomegranate Molasses
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Konhard Stainless Steel Hand Whisk 6-inch
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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You can serve this fish as an appetizer by cutting each piece in half and serving on a smaller plate.
Nutrition
- Serving Size:
- Calories: 631
- Sugar: 24.8 g
- Sodium: 509.2 mg
- Fat: 18.7 g
- Carbohydrates: 29 g
- Protein: 88.3 g
- Cholesterol: 202 mg
