Description
This Pomegranate Salmon recipe is so festive and delicious! Inspired by the flavors of Morocco, it is very easy to make, and worthy of your holiday table.
Ingredients
- 1–2 lb salmon filet- king salmon or sustainably raised atlantic salmon
- 2 tablespoons olive oil
- 2 large shallots- sliced into thin rings
- 2 fennel bulbs- very thinly sliced
- 1/2 cup white wine or sherry ( if you have Pernod, a little splash, along with the wine is delicious)
- salt and pepper to taste
Pomegranate Marinade
- 3 tablespoons miso paste ( white miso if possible)
- 2 tablespoons maple syrup ( or brown sugar)
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 orange, zest and 1/4 cup of fresh juice
- 2 tablespoons Pomegranate molasses (see notes for homemade version)
- 1/2 teaspoon salt and black pepper
Garnish : ¼- ½ cup pomegranate seeds, Italian parsley or sprigs of rosemary or thyme
Instructions
- 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(refrigerated)
- Braise the fennel. Heat olive 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 in the pan, over the braised fennel, or separately on a parchement lined baking sheet. 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.
Notes
Feel free to skip the fennel, and just roast the salmon over parchment on a sheet pan.
To make one ½ cup of Pomegranate Molasses, place 2 cups 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 down to 1/2 cup – about 20-30 minutes. Take your time, as a hard boil will make it bitter. Stir in 1-2 tablespoons honey. 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 the cooking temp.
Nutrition
- Serving Size: 6 ounces
- Calories: 413
- Sugar: 15.2 g
- Sodium: 305.2 mg
- Fat: 24.9 g
- Saturated Fat: 4.8 g
- Carbohydrates: 21.9 g
- Fiber: 3.7 g
- Protein: 25.5 g
- Cholesterol: 62.3 mg