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."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 large pomegranates, seeds removed or 1/2 cup pomegranate juice
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 -2 teaspoon soy sauce
- 1⁄2 lemon, zest of
- 1 tablespoon butter
- 2 salmon fillets
- sea salt
- fresh ground black pepper
- 2 teaspoons olive oil
directions
- 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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Reviews
-
Great recipe. Made it with fresh pomegranate and added a pinch o' suger in the glaze. Thanks, this was fast and tasty. Will definitely try this one again. -
I think I reduced the glaze a bit too much, but it still tasted good and complemented the salmon well. -
This recipe seemed to have an overpowering taste of balsamic vinegar. I increased the pomegranate juice to double, which affected the flavor only somewhat. The pomegranate flavor was very mild in this recipe which was kind of disappointing. Sorry about the bad review, but I don't think I'll be making this recipe again. -
Mmmmmm! I halved the recipe and did cook the salmon in the glaze. I would have liked a little more sauce but next time will make more. Thanks! -
My family loved this! My husband thought he might have liked it better if the fish had been cooked in the glaze instead of just pouring it over the cooked fish. Next time I might try adding the glaze to the fish pan near the end of cooking. There will definitely be a next time!
Tweaks
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My family loved this! My husband thought he might have liked it better if the fish had been cooked in the glaze instead of just pouring it over the cooked fish. Next time I might try adding the glaze to the fish pan near the end of cooking. There will definitely be a next time!
RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
