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Pomegranate Honey-Glazed Salmon

Naomi Nachman

An elegant twist on salmon that presents beautifully and tastes delicious

Wednesday, March 22, 2017

 Mishpacha-Recipe

Styling by Janine Kalesis, Photography by Hudi Greenberger

My family loves pomegranate in any shape or form. I try to use their favorite ingredients when making a fish recipe to encourage them to eat more fish. I made this for them a few months back, and they loved it.

INGREDIENTS

SERVES 6–8

  • ¼ cup olive oil
  • 1 cup pomegranate juice
  • ¼ cup + 1–2 Tbsp honey, divided
  •  2 cloves garlic, crushed
  •  1 cube frozen ginger
  • ½ small onion, thinly sliced
  • 2 Tbsp freshly chopped parsley 
  • 2-lb (1-kg) side of baby salmon 
  • ½ tsp fine sea salt
  • ½ tsp black pepper
  •  pomegranate seeds, for garnish


PREPARATION

Mix together the oil, pomegranate juice, ¼ cup honey, garlic, ginger, onion, and parsley. Place the fish in a nonmetallic dish and pour the marinade over it. Marinate for an hour. 

Remove the fish from the marinade, pat dry, and sprinkle with salt and pepper. Reserve the marinade. Meanwhile, preheat oven to 400°F (200°C). Place salmon on a baking sheet, and bake for 15–20 minutes, depending on thickness of fish.

Take the marinade and reduce it down in a small pot till reduced by half. Add 1–2 Tbsp honey to make it thick and syrupy. Drizzle fish with reduction sauce and garnish with pomegranate seeds.

Serve warm or at room temperature.

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