Best 2 Pomegranate Glazed Salmon Recipes
Indulge in a culinary masterpiece with our pomegranate-glazed salmon recipe, a tantalizing dish that combines vibrant flavors and textures. This delectable salmon is coated in a luscious pomegranate glaze, featuring a medley of sweet, tart, and tangy notes that complement the delicate fish perfectly. Accompanying this main course are three irresistible side dishes: a refreshing cucumber salad with a hint of mint, a creamy avocado salsa bursting with Tex-Mex flavors, and a medley of roasted vegetables that showcases the natural sweetness of fresh produce. Each recipe is carefully crafted to elevate the flavors of the salmon, creating a harmonious and memorable dining experience.
Here are our top 2 tried and tested recipes!
POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
- Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
- Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
- Position an oven rack in the second position from the top and preheat the oven to broil.
- Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
- Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
- Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
- Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.
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.
Tips:
- Choose the right salmon. Look for wild-caught salmon that is firm and has a vibrant color. Avoid salmon that is slimy or has a dull color.
- Prepare the salmon properly. Rinse the salmon under cold water and pat it dry with paper towels. Remove any pin bones from the salmon using a pair of tweezers.
- Make the marinade. Combine the olive oil, lemon juice, garlic, thyme, salt, and pepper in a bowl. Whisk until well combined.
- Marinate the salmon. Place the salmon in the marinade and turn to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Make the glaze. Combine the pomegranate juice, honey, Dijon mustard, and cinnamon in a saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the glaze has thickened.
- Preheat the oven. Preheat the oven to 400 degrees Fahrenheit.
- Bake the salmon. Place the salmon on a baking sheet lined with parchment paper. Brush the salmon with the glaze. Bake for 15-20 minutes, or until the salmon is cooked through.
- Serve the salmon. Serve the salmon immediately with your favorite sides, such as roasted vegetables, rice, or quinoa.
Conclusion:
Pomegranate-glazed salmon is a delicious and healthy dish that is perfect for any occasion. The pomegranate glaze gives the salmon a sweet and tangy flavor, while the thyme and garlic add a savory touch. This dish is sure to be a hit with everyone at your table.
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