Roasted Salmon with Pomegranate and braised fennel – a healthy and festive holiday dinner that can be made in under 30 minutes.
Here’s a simple Moroccan-inspired recipe for Roasted Salmon with Pomegranate and Braised Fennel that can be made in under 30 minutes. When I first created this recipe, I had no idea that we would actually be traveling to Morocco in the very near future.
I had been dreaming about it for ages, and somehow magically, the stars aligned, and well, here we are! I’m still in shock. And I’ll tell you what, the pomegranates here are out of this world! Clearly, in season, they are huge, plump and full of juice, beautifully displayed in the souks of Marrakech.
We’ve been eating our way through this city, and exploring the spice markets and I’m so excited to bring home some new inspiration. (To follow along with us on this adventure, see our Instagram stories.)
This week, I’m so excited to partner with Sonoma-Cutrer, a lovely winery located in Sonoma, California that specializes in Pinot Noir and Chardonnay to create a seasonal recipe that would pair well with both of their varietals. Not only is this one easy, it’s festive enough for the holidays and very tasty.
What I love about this Russian River Pinot Noir is the deep, dark fruity aroma followed by the whisper of a forest in fall- woody and cedary. Classic red fruit flavors of Bing cherry and wild strawberry greet the palate, followed by barrel spice and dark chocolate. Complex and so delicious!
Feel free to use pre-portioned salmon or a whole salmon filets. Thicker cuts of salmon help prevent overcooking. King salmon is harder to overcook than coho or sockeye, due to the higher fat content, so when cooking for a crowd, I usually opt for bigger filets of king salmon – very fool-proof!
If you can’t find Pomegranate Molasses, feel free to make your own…. see the recipe notes!
The Sonoma-Cutrer chardonnay is rich and layered with lovely creaminess, bright acidity and a long buttery finish. It tastes of apple, caramel and vanilla with just a whisper of oak, and smells of toasted nuts, honey, pear, with hints of nutmeg and cinnamon. A beautiful balance.
The fennel is quickly braised on the stovetop, then finished in the oven.
Roasted Pomegranate Salmon with braised fennel – a healthy and festive holiday dinner that can be made in under 30 minutes.
Roasted Pomegranate Salmon with braised fennel – a healthy and festive dinner that can be made in under 30 minutes.
- 1–2 lb salmon filet
- 2 tablespoons olive oil
- 2 large shallots- sliced into thin rings
- 2 fennel bulbs- very thinly sliced
- ½ cup white wine or sherry ( if you have Pernod, a little splash, along with the wine is delicious)
- salt and pepper to taste
- 3 tablespoons miso
- 2 tablespoons maple syrup ( or brown sugar)
- 2 tablespoons olive oil
- 2 garlic garlic cloves
- 1 orange, zest and ¼ cup juice
- 2 tablespoon Pomegranate molasses ( see notes for homemade version)
- ½ teaspoon salt and pepper
Garnish : ¼- ½ cup pomegranate seeds, Italian parsley or sprigs of rosemary or thyme
Preheat oven to 400F
Make the salmon marinade by whisking marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate 15 minutes or up to 24 hours.
Braise the fennel. Heat oil over medium high in an extra large skillet. Saute the fennel bulb and shallots for 4-5 minutes, stirring, until golden and slightly tender, you may need to turn heat down. Splash with wine and season generously with salt and pepper. Simmer gently until wine has evaporated. Let it finish cooking in the oven with the salmon.
Place the salmon in the oven to roast- either over the braised fennel, or separately. Depending on the size, thickness and the way the salmon is cut, cooking time will vary. For individual portions, check after 10 minutes. Whole filets will most likely take 15 minutes, and extra large thick filets, even longer. Better to err on the side of under than over, so set a timer.
When the salmon is done, scatter with pomegranate seeds and fresh herbs for color.
To make one ½ cup of Pomegranate Molasses, place the pomegranate juice into a heavy bottomed, small pot on the stove, bring to a simmer, then simmer gently over medium low heat, uncovered, until it has reduced all the way down to 1/2 cup – About 20-30 minutes. Take your time, as a hard boil will make it bitter. Stir in honey. It will thicken as it cools.
- 2 cups 100% pomegranate juice (unsweetened)
- 2 tablespoons honey
Pour into a little glass jar, and let cool completely before storing in the fridge. It will keep up to 6 months in the fridge. Feel free to make a smaller batch, but you may need to lower cooking temp.
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