Pomegranate and Orange Glazed Salmon
A vibrant dish combining the sweetness of pomegranate syrup with the brightness of fresh oranges, perfect for holiday gatherings.
Ingredients
For the salmon
- 4 pieces salmon fillets Feel free to substitute with other types of fish.
- 1 cup pomegranate juice Can be substituted with cranberry juice.
- 1 tablespoon zest of an orange
- 2 tablespoons honey Maple syrup can be used for vegan option.
- 1 tablespoon soy sauce Low-sodium preferred.
- 1 tablespoon fresh ginger, grated
- Salt and pepper To taste.
For garnish
- Pomegranate seeds For garnish.
- Orange slices For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the pomegranate juice, orange zest, honey, soy sauce, and grated ginger.
- Season the salmon fillets with salt and pepper, then place them in a baking dish.
- Pour about half of the pomegranate mixture over the salmon, ensuring they’re well-coated.
Cooking
- Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. Baste the fillets with the remaining glaze halfway through cooking for added flavor.
- Once done, remove from the oven and let rest for a couple of minutes.
Serving
- Serve garnished with fresh pomegranate seeds and slices of orange.
Notes
For best results, consider marinating the salmon for a couple of hours before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.