Pomegranate Salmon
Ingredients
The salmon and vegetables
-
1–2
lb
salmon filet (king salmon or sustainably raised Atlantic salmon)
-
2
tablespoons
olive oil
-
2
large
shallots (sliced into thin rings)
-
2
bulbs
fennel (very thinly sliced)
-
½
cup
white wine or sherry
-
to taste
salt and pepper
The marinade
-
3
tablespoons
miso paste (white miso if possible)
-
2
tablespoons
maple syrup (or brown sugar)
-
2
tablespoons
olive oil
-
2
cloves
garlic (finely minced)
-
1
orange
zest and ¼ cup of fresh juice
-
2
tablespoons
pomegranate molasses
-
½
teaspoon
salt and black pepper
Garnish
-
¼-½
cup
pomegranate seeds
-
Italian parsley or sprigs of rosemary or thyme
Instructions
- Preheat the oven to 400°F.
- Make the marinade by whisking the marinade ingredients together and pour over the salmon, letting it marinate for 15 minutes to 24 hours.
- Braise the fennel by heating olive oil in a skillet, sautéing the fennel and shallots until golden and tender, then adding wine and seasoning with salt and pepper.
- Place the salmon in the oven to roast over the braised fennel or on a parchment-lined baking sheet, checking for doneness after 10-15 minutes depending on thickness.
- Once cooked, scatter with pomegranate seeds and fresh herbs before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
413
Total fat
24.9g
Total carbohydrates
21.9g
Total protein
25.5g
Sodium
305.2mg
Cholesterol
62.3mg
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