Salmonwithpomegranateandorangesalsa Recipes
ORANGE POMEGRANATE SALMON
A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.
Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
POMEGRANATE GLAZED SALMON
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
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.
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