Pomegranate Glazed Salmon Recipes

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POMEGRANATE GLAZED SALMON



Pomegranate Glazed Salmon image

I bought a beautiful pomegranate at the store the other day and wanted to somehow incorporate it with the salmon I had to cook. My husband and I don't like salmon all that much but after last night I think we'll be eating it much more often! I think this glaze could work for many fish, even pork tenderloin and chicken breasts. I also think you could easily substitute cranberry juice for the pomegranate.

Provided by crispychick

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 large pomegranates, seeds removed or 1/2 cup pomegranate juice
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 -2 teaspoon soy sauce
1/2 lemon, zest of
1 tablespoon butter
2 salmon fillets
sea salt
fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
  • Let sit for about 20 minutes while you prepare the glaze.
  • Place the pomegranate seeds in a strainer set over a small bowl.
  • With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
  • Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
  • While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
  • Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
  • Let cook for about 4-5 minutes or until a nice golden brown color.
  • Flip the fish over one last time and let sear on the side you removed the skin from.
  • Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
  • Remove to a plate and let sit.
  • Put the 1 T of butter in the glaze and stir until just melted.
  • Drizzle over fish.

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD



Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound asparagus
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens
Kosher salt and freshly ground black pepper
Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows
1/2 cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Kosher salt and freshly ground black pepper

Steps:

  • Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
  • Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
  • Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
  • Position an oven rack in the second position from the top and preheat the oven to broil.
  • Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
  • Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
  • Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
  • Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

POMEGRANATE MOLASSES SALMON



Pomegranate Molasses Salmon image

Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish. Rosh Hashanah, Kosher, Pareve.

Provided by Tori Avey

Categories     Main Course

Time 20m

Number Of Ingredients 8

4 boneless salmon fillets, ( skin on - about 6 ounces each)
2 tsp brown sugar
1/2 tsp sea salt
1/4 tsp cornstarch or potato starch ((for Passover use potato starch))
Black pepper
1/4 cup pomegranate molasses (click here for the recipe - use the sweetened version), room temperature
1 tbsp extra virgin olive oil (or avocado oil)
Fresh pomegranate seeds and mint for garnish ((optional))

Steps:

  • Place rack in the middle of the oven and preheat to 300 degrees F. Rinse the fish fillets in cold water and pat dry with a paper towel. In a small bowl, mix together the brown sugar, salt, and corn or potato starch. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
  • Grease a nonstick skillet with olive oil or avocado oil, and heat on medium until hot. Place the fillets skin side up, flesh side down into the skillet, and increase heat to medium high. Allow fish to sear for 1 to 2 minutes until a dark golden crust forms. Be careful not to overcrowd the pan-- this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.
  • When a dark crust has formed (it should be crispy and might be a little black in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
  • Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe - no plastic handle, heat resistant - you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of pomegranate molasses - 1 tbsp per fillet, 4 tbsp total.
  • Transfer fillets to the preheated oven and let them cook for 8-12 minutes longer, or until the internal temperature reaches desired doneness. Thicker fillets may take longer to cook through. 145 degrees F is considered food safe internal temperature for fish, but salmon tends to dry out at higher temperatures. I prefer an internal temperature of 125 degrees F here for best texture, but know that it is not technically considered food safe - so you may want to cook it to 145 F, depending on your personal health situation. Serve fillets fresh from the oven garnished with fresh pomegranate seeds and fresh mint, if desired.

Nutrition Facts : Calories 339 kcal, Carbohydrate 16 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 366 mg, Sugar 15 g, UnsaturatedFat 11 g, ServingSize 1 serving

POMEGRANATE-GLAZED SALMON



Pomegranate-Glazed Salmon image

Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent salmon is paired with sauteed Swiss chard. An irresistible and ultra-healty combination.

Provided by JackieOhNo

Categories     Chard

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup pomegranate juice
1/4 cup bottled barbecue sauce
1 tablespoon olive oil
1 garlic clove, minced
2 teaspoons chopped peeled fresh ginger
1 1/2 lbs swiss chard, cut into 3-inch pieces, 8 cups
1/4 teaspoon salt
1 1/2 lbs salmon fillets

Steps:

  • In small pot, combine pomegranate juice and barbecue sauce; over medium-high heat, bring to boil. Reduce heat to medium; cook until thickened, 10 minutes. Cool.
  • Position broiler rack so that top of salmon on rack in pan will be 4 inches from heat source; preheat broiler.
  • In large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, 1 minute. Add chard and salt; cook, stirring frequently, until tender, 10-12 minutes.
  • Meanwhile, brush salmon with juice mixture; place on rack in broiler pan. Broil 5-6 minutes or until opaque. Serve over chard mixture.

Nutrition Facts : Calories 329.3, Fat 11.4, SaturatedFat 1.9, Cholesterol 78.4, Sodium 772.7, Carbohydrate 18.6, Fiber 2.9, Sugar 11.9, Protein 38.2

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