Simple salmon recipe with pomegranate glaze

It doesn’t matter what the climate tells us, you already know it is fall while you see the piles of recent pomegranates on the market. Do not go them by. Whereas they’ve a repute for being troublesome to work with, in actuality they aren’t. All you need to do is lower the fruit in half and squeeze it, as you’d a lemon, over a bowl of water. The white membrane floats to the highest, making it simple to separate.

My daughter loves consuming pomegranate seeds as a snack, and I like incorporating them into my cooking. They add sparkle and jewel-like colour to salads, and provides a easy look to the dish.

This week’s recipe is an ideal instance of this. You’ll be able to actually put together salmon with a pomegranate glaze and never garnish it with recent seeds, however the seeds add a crunchy, tart texture and colour to the meal. Contemporary seeds maintain effectively for a number of days in a bowl of water. Chances are you’ll end up including it to smoothies, sprinkling it on muffins and pancakes, including it to roasted greens, and naturally, snacking on it.

Pomegranate salmon

1 cup pomegranate juice

1/3 cup orange juice

3 tablespoons honey

2 slices of ginger (quarter dimension).

3/4 teaspoon salt, divided

1 teaspoon cornstarch

4 items of salmon fillet, 6 oz

½ teaspoon coriander

¼ teaspoon cumin

¼ teaspoon black pepper

1 tablespoon olive oil

Parsley for garnish, as desired

Pomegranate seeds for garnish, as desired

1. Preheat the oven to 400 levels.

2. Mix pomegranate juice, orange juice, honey, ginger, and 1/4 teaspoon salt in a small saucepan. Boil over medium warmth till decreased to 1/2 cup, about 12 to 14 minutes.

3. In the meantime, dissolve the cornstarch in 2 teaspoons of water. When the glaze is decreased, add the cornstarch combination and boil for 1 minute. Sit apart.

4. Season the salmon with coriander, cumin, and the remaining 1/2 teaspoon salt and black pepper.

5. Warmth the oil in a big oven-safe frying pan over medium warmth, then add the salmon, pores and skin facet up. Cook dinner till effectively browned, about 3-4 minutes. Flip the salmon and pour the glaze over the fish. Bake it within the oven for six minutes. Simply earlier than serving, brush the glaze again into the pan, then serve with any remaining sauce. Sprinkle with parsley and pomegranate seeds if desired.

Makes 4 servings

    (tags for translation) Recipes 

You may also like...

Leave a Reply