Sticky Pomegranate Salmon
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Course
Main Course
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Cuisine
American
Sticky Pomegranate Salmon
Description
Sticky Pomegranate Salmon features salmon filets glazed in a sauce combining butter, garlic, maple syrup, pomegranate molasses, and water, cooked initially on the stove then finished in a 425°F oven. The glaze reduces and thickens slightly, coating the salmon with a sweet, slightly tart, and buttery finish. Roasted broccoli florets and halved Brussels sprouts are tossed with olive oil, kosher salt, black pepper, freshly grated Parmesan cheese, and raw pine nuts before roasting until tender and lightly caramelized. The pine nuts add a gentle crunch and nutty depth.
This dish balances the hearty texture of roasted salmon with a glossy, sticky glaze notable for pomegranate's fruity acidity and sweetness complemented by maple syrup's warmth. The vegetables offer a savory counterpoint with their Parmesan seasoning and nutty crunch. Together, the components make a visually appealing and flavorful main course suitable for weeknight dinners or special occasions.
Ingredients
broccoli & brussels
- 2 cups broccoli florets
- 1 cup Brussels sprouts stems removed and cut in half
- 2 tablespoons olive oil
- ¼ cup raw, unsalted pine nuts
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons Parmesan Cheese freshly grated
pomegranate salmon
- 4 salmon filets
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons butter unsalted
- 2 garlic minced, cloves
- ¼ cup maple syrup
- ¼ cup pomegranate molasses
- ¼ cup water
- 3 tablespoons pomegranate arils
- 1 tablespoon herbs like parsley or cilantro, fresh
Instructions
- Preheat the oven to 425 degrees F.
- Spread the broccoli and brussels sprouts out on a baking sheet. Toss well with the olive oil. Toss with a big pinch of salt and pepper. Sprinkle on the parmesan and pine nuts. Roast for 15 to 20 minutes, tossing once or twice during cook time to make sure the nuts don’t burn.
- While the vegetables are roasting, make the salmon. Season the salmon filets all over with salt and pepper.
- Heat a cast iron skillet over medium heat. Add the butter. Once melted, stir in the garlic and cook for 30 seconds.
- Stir in the maple syrup, pomegranate molasses and water. Bring the mixture to a boil then reduce it to a simmer. Add the salmon into the skillet. Spoon the glaze over top of the salmon every 30 seconds or so. Cook and spoon it over for about 5 minutes.
- Transfer the entire skillet, uncovered, to the 425 degrees F oven. Roast for 5 to 10 minutes, until the salmon is just cooked through, is opaque and pink and flakes easily with a fork. By this time, the roasted vegetables should be done too!
- Remove the salmon from the oven and sprinkle with the parsley and pomegranate. Serve immediately with the vegetables!
User Reviews
Overall Rating
5
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