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An elegant twist on salmon that presents beautifully and tastes delicious
Wednesday, March 22, 2017
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.
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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