POMEGRANATE GLAZED SALMON
I bought a beautiful pomegranate at the store the other day and wanted to somehow incorporate it with the salmon I had to cook. My husband and I don't like salmon all that much but after last night I think we'll be eating it much more often! I think this glaze could work for many fish, even pork tenderloin and chicken breasts. I also think you could easily substitute cranberry juice for the pomegranate.
Provided by crispychick
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
- Let sit for about 20 minutes while you prepare the glaze.
- Place the pomegranate seeds in a strainer set over a small bowl.
- With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
- Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
- While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
- Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
- Let cook for about 4-5 minutes or until a nice golden brown color.
- Flip the fish over one last time and let sear on the side you removed the skin from.
- Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
- Remove to a plate and let sit.
- Put the 1 T of butter in the glaze and stir until just melted.
- Drizzle over fish.
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Arshad Bhuiyan
[email protected]This recipe is not suitable for people with heart disease.
Aaron Kyla
[email protected]This recipe is not suitable for people with diabetes.
Esther Jerome
[email protected]This recipe is not suitable for people with pomegranate allergies.
Namayengo Tracy
[email protected]The recipe was missing some instructions. I wasn't sure how long to cook the salmon or what temperature to set the oven to.
Raqeeb Raz
[email protected]The salmon was a bit dry. I would recommend cooking it for a shorter amount of time.
Hazara gamers
[email protected]The glaze was a bit too thick for my liking. I would recommend thinning it out with some water or pomegranate juice.
Punam Dotel
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less pomegranate molasses or adding some lemon juice to balance out the sweetness.
Floreal Mirlene
[email protected]I love this recipe! The pomegranate glaze is so easy to make and it adds a delicious flavor to the salmon. The salmon is always cooked perfectly and it's so moist and flaky. I highly recommend this recipe.
Mirza Babar
[email protected]This recipe is a great way to impress your guests. The pomegranate glaze is unique and flavorful and the salmon is cooked perfectly. I highly recommend this recipe.
NEYMAR 19
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the salmon and the glaze. It was the perfect combination of flavors and the salmon was cooked perfectly. I will definitely be making this again.
Gideon Kirui
[email protected]This recipe was so easy to follow and the salmon turned out beautifully. The glaze was the perfect balance of sweet and tart and the salmon was cooked perfectly. I will definitely be making this again.
Nurul Islam Bablu
[email protected]5 stars! This recipe is a keeper. The pomegranate glaze is amazing and the salmon is cooked to perfection. I will definitely be making this again and again.
MoonRaven
[email protected]I tried this recipe last night and it was a hit! The glaze was easy to make and added a tangy, sweet flavor to the salmon. The salmon cooked perfectly and was moist and flaky. I served it with roasted vegetables and it was a complete meal. I'll defin
ThatGirl Jordan
[email protected]This pomegranate-glazed salmon recipe was a delightful culinary journey! The vibrant glaze infused the salmon with a beautiful color and a subtle sweetness that complemented the fish's natural flavor perfectly. The cooking process was effortless, and