Glazed Pomegranate-Orange Salmon is a delicious and simple recipe that’s made in the oven in less than 30 minutes and tastes like you’re dining in the Mediterranean.
I am a seafood person like many of you and several nights a week, I prepare a fish dish in my household. Salmon is my fish of choice, especially if I find a good fillet or whole fish that looks and smells so fresh and yesterday, while shopping at my local farmer’s market, I found a plump and tender piece of salmon.
The glaze is whisked together in a measuring cup and painted on top of the fish twice, before and during cooking. I used sliced oranges as a base in the dish and placed the salmon on top to keep it tender and to infuse a bit more orange into the salmon. Pomegranate molasses is what I used to give the glaze it’s pomegranate taste – mildly fruity with tangy notes. You can find it online or in Mediterranean or Middle Eastern grocery store. Another option is to prepare your own and store it in the refrigerator, so you can use it in other recipes; like salad dressings or to glaze chicken, or turkey. I think you will love this recipe – it’s simple flavors are so fresh and delightful.
Ingredients
1 1/4 pound salmon fillet
1 orange
1/4 cup pomegranate molasses
1 teaspoon mustard, any variety
3 dashes hot sauce
1/4 teaspoon salt
(Serves 4)
To Prepare:
- Preheat oven to 400 degrees. Slice 2/3 of orange into 1/4 inch slices and save remaining to squeeze into glaze.
- In a oven-safe casserole dish, place slices of orange on bottom to cover. Place salmon on top.
- In a measuring cup, add pomegranate molasses, mustard, hot sauce and salt. Squeeze remaining orange into glaze. Whisk to combine.
- Using a pastry brush or teaspoon, brush salmon with half of glaze. Place dish in oven to cook for 12-16 minutes, depending upon thickness of fish.
- Remove and turn heat to broil. Brush remaining glaze over top and broil for 4 minutes or until top is deep purple-ish hue. Remove and serve with hot rice. Enjoy!
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