Pomegranate Glazed Salmon Recipes

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.

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.

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.

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.

Steps:

• In small pot, combine pomegranate juice and barbecue sauce; over medium-high heat, bring to boil. Reduce heat to medium; cook until thickened, 10 minutes. Cool.
• Position broiler rack so that top of salmon on rack in pan will be 4 inches from heat source; preheat broiler.
• In large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, 1 minute. Add chard and salt; cook, stirring frequently, until tender, 10-12 minutes.
• Meanwhile, brush salmon with juice mixture; place on rack in broiler pan. Broil 5-6 minutes or until opaque. Serve over chard mixture.

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.