Salmon With Pomegranate Glaze Recipes

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POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD



Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound asparagus
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens
Kosher salt and freshly ground black pepper
Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows
1/2 cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Kosher salt and freshly ground black pepper

Steps:

  • Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
  • Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
  • Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
  • Position an oven rack in the second position from the top and preheat the oven to broil.
  • Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
  • Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
  • Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
  • Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

SALMON WITH POMEGRANATE GLAZE



Salmon with Pomegranate Glaze image

Grilled salmon fillet served with a pomegranate glaze.

Provided by Fabrizio Patano

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 36m

Yield 4

Number Of Ingredients 6

⅓ cup pomegranate juice
1 tablespoon soy sauce, or to taste
1 clove garlic, sliced
4 (6 ounce) fillets salmon
2 tablespoons olive oil
½ pomegranate, peeled and seeds separated

Steps:

  • Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
  • Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Nutrition Facts : Calories 395 calories, Carbohydrate 17.1 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.3 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 306.7 mg, Sugar 15.5 g

POMEGRANATE GLAZED SALMON



Pomegranate Glazed Salmon image

I bought a beautiful pomegranate at the store the other day and wanted to somehow incorporate it with the salmon I had to cook. My husband and I don't like salmon all that much but after last night I think we'll be eating it much more often! I think this glaze could work for many fish, even pork tenderloin and chicken breasts. I also think you could easily substitute cranberry juice for the pomegranate.

Provided by crispychick

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 large pomegranates, seeds removed or 1/2 cup pomegranate juice
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 -2 teaspoon soy sauce
1/2 lemon, zest of
1 tablespoon butter
2 salmon fillets
sea salt
fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
  • Let sit for about 20 minutes while you prepare the glaze.
  • Place the pomegranate seeds in a strainer set over a small bowl.
  • With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
  • Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
  • While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
  • Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
  • Let cook for about 4-5 minutes or until a nice golden brown color.
  • Flip the fish over one last time and let sear on the side you removed the skin from.
  • Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
  • Remove to a plate and let sit.
  • Put the 1 T of butter in the glaze and stir until just melted.
  • Drizzle over fish.

SALMON WITH POMEGRANATE GINGER GLAZE



Salmon With Pomegranate Ginger Glaze image

Make and share this Salmon With Pomegranate Ginger Glaze recipe from Food.com.

Provided by Veghead

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup pomegranate juice
1/2 cup honey
6 slices fresh ginger (quarter size slices)
2 lemons, sliced
24 ounces salmon fillets
sea salt and pepper
arugula or watercress leaf

Steps:

  • Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 to 15 minures or until reduced by at least half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools.
  • Meanwhile, rinse salmon and pat dry. Sprinkle the sea salt and pepper and cook on a well-oiled grill for 5 - 7 minutes per side or until salmon reaches 150F on a meat thermometer. Serve over a bed of arugula and drizzle with pomegranate glaze.

ORANGE POMEGRANATE SALMON



Orange Pomegranate Salmon image

A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 small red onion, thinly sliced
1 skinned salmon fillet (about 2 pounds)
1/2 teaspoon salt
1 medium navel orange, thinly sliced
1 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh dill

Steps:

  • Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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