Pomegranate and Orange Glazed Salmon Recipe
This Pomegranate and Orange Glazed Salmon is a vibrant and flavorful main dish perfect for Christmas or any special occasion. The glaze combines the sweetness of pomegranate molasses and brown sugar with the zestiness of fresh orange juice and ginger, creating a beautifully balanced sauce. The salmon is complemented by a tangy pickled red onion and garnished with fresh mint, coriander, and juicy pomegranate seeds for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 3-4 people
- Category: Main Course
- Method: Baking
- Cuisine: Christmas/Western
Ingredients
Salmon
- 600 grams side of salmon
Glaze
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 2 teaspoons brown sugar
- Salt and pepper, to taste
- 3 cm piece ginger, minced
- 2 tablespoons orange juice
Pickle
- Half a red onion, very thinly sliced
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
Garnish
- 1 cup mint leaves
- 1 cup coriander leaves
- ½ cup pomegranate seeds, removed
- Tiny drizzle of olive oil
Instructions
- Prepare the Pickled Onions: Thinly slice half a red onion and toss it in a small bowl with 1 teaspoon of white sugar and 1 tablespoon of white vinegar. Let it marinate for at least 20 minutes to develop a tangy, crisp texture.
- Make the Glaze: In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons pomegranate molasses, 2 teaspoons brown sugar, minced ginger, 2 tablespoons orange juice, and salt and pepper to taste. Mix well until the sugar is dissolved and the ingredients are well incorporated.
- Glaze the Salmon: Place the 600 grams side of salmon on a baking tray lined with parchment paper or foil. Brush the pomegranate and orange glaze generously over the surface of the salmon, ensuring it is evenly coated.
- Bake the Salmon: Preheat the oven to 180°C (350°F). Bake the glazed salmon in the oven for 15-20 minutes or until the salmon flakes easily with a fork and is cooked through but still moist inside.
- Prepare the Garnish: While the salmon is baking, gently wash and dry the mint and coriander leaves. Remove pomegranate seeds from the fruit if not already done.
- Plate and Serve: Once the salmon is cooked, carefully transfer it to a serving platter. Drizzle a tiny amount of olive oil over the fish, scatter the pickled onions on top or alongside, and garnish with fresh mint leaves, coriander, and pomegranate seeds for a colorful, festive presentation.
Notes
- You can substitute pomegranate molasses with a mixture of pomegranate juice and a splash of balsamic vinegar if unavailable.
- Ensure the salmon is fresh for the best flavor and texture.
- Adjust sweetness or acidity in the glaze to taste by varying brown sugar or orange juice.
- The pickled onions can be prepared a day ahead for enhanced flavor.
- This recipe pairs well with steamed greens or a light couscous salad.
