Best 4 Pomegranate Glazed Salmon Holiday Fish Recipes
Indulge in a culinary journey with this tantalizing Pomegranate Glazed Salmon, a dish that harmonizes the vibrant flavors of pomegranate and the rich taste of salmon. This exquisite dish is not only a feast for the taste buds but also a visual masterpiece, adorned with a glossy glaze that shimmers with ruby-red hues. The accompanying recipes in this article offer a delightful array of complementary dishes, including a refreshing pomegranate salsa, a creamy lemon-herb sauce, and a medley of roasted vegetables. Get ready to embark on a sensory adventure as you explore the diverse flavors and textures that this culinary symphony has to offer.
Here are our top 4 tried and tested recipes!
SALMON WITH POMEGRANATE GLAZE
Grilled salmon fillet served with a pomegranate glaze.
Provided by Fabrizio Patano
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 36m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
- Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.
Nutrition Facts : Calories 395 calories, Carbohydrate 17.1 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.3 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 306.7 mg, Sugar 15.5 g
ORANGE POMEGRANATE SALMON
A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't overcook the salmon: Salmon is a delicate fish that can easily become dry and overcooked. Cook it just until it is cooked through, about 5-7 minutes per side.
- Make sure the glaze is thick enough to coat the salmon: If the glaze is too thin, it will not stick to the salmon and will not add flavor. Bring the mixture to a boil and reduce it by half before using it to glaze the salmon.
- Let the salmon rest before serving: This will allow the juices to redistribute throughout the fish, resulting in a more moist and flavorful dish.
Conclusion:
Pomegranate glazed salmon is a delicious and easy-to-make dish that is perfect for any occasion. The sweet and tangy glaze complements the delicate flavor of the salmon, and the roasted vegetables add a pop of color and flavor. This dish is sure to impress your guests and is a great way to enjoy the health benefits of salmon.
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