Roasted Pomegranate Salmon with braised fennel – a healthy and festive dinner that can be made in under 30 minutes.
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 cup of Pomegranate Molasses, place the following ingredients into a heavy bottomed, medium sized pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium low heat, uncovered, for 1 to 1 ¼ hours until it has reduced all the way down to 1 cup. It will thicken as it cools.
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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