Pomegranate Glazed Salmon | By Chef Amanda DeLaura
At first glance, this recipe looks long and complicated and you may be tempted to give up before you even start. But for the sake of your taste buds, please don’t give up! Pomegranate juice can be easily found at Whole Foods or other markets, and the most well-known brand is POM Wonderful or Lakewood Organic. While I’m at Whole Foods getting my pomegranate juice, I’m also sure to buy my wild-caught salmon. It is important to buy wild-caught because farm-raised salmons are fed pesticides and have high fat contents, allowing greater storage of toxins and pollutants in their make-up. These wild-caught salmon fillets are delightful over a bed of wilted spinach and/or paired with wild rice and grilled asparagus. Live on the daring side, and give it a try. Bon appétit!
1/4 cup organic soy sauce (or Bragg’s Liquid Aminos)
2 Tbsp organic olive oil
2 Tbsp organic lemon juice
2 Tbsp organic lime juice
2 Tbsp agave
4 garlic cloves, smashed
1 Tbsp ginger, grated
1 tsp sea salt
1 tsp pepper
8 six-ounce salmon fillets, wild caught
1/8 cup organic pomegranate juice
1/8 cup molasses
2 Tbsp agave
2 Tbsp organic soy sauce (or Bragg’s Liquid Aminos)
2 cloves garlic, minced
1 Tbsp ginger
1 Tbsp organic lime zest
- For the salmon, combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and pepper in a large shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
- Meanwhile, for the glaze, in a medium bowl, whisk the pomegranate juice and molasses with the additional agave nectar, soy sauce, garlic, ginger, and lime zest.
- Preheat the broiler. Transfer the salmon to a rimmed baking sheet. Season with salt; brushwith half the glaze. Broil 4 inches from the heat for three minutes, until the fillets begin to brown. Brush with the remaining glaze; broil for three minutes longer until richly glazed and just cooked through.