Pomegranate-glazed salmon

This is Week #1 of my 2011 cooking challenge! Woooo! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This was a good recipe to start with because, well, it was good! Delicious, actually. And so very colorful and festive. It was a healthy way to start the new year!

First, you will need to prepare a marinade for the salmon. Plan on at least an hour for marinating.

Combine:

1/4 cup soy sauce

2 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. fresh lime juice

2 Tbsp. agave nectar (this wasn't available at the store by our house, so I used honey as a replacement)

4 smashed cloves of garlic

1 Tbsp. finely grated ginger

1 teaspoon kosher salt

1 teaspoon freshly ground white pepper

Mix well and place in a shallow baking dish. Add eight 6-oz. skinless salmon fillets to the dish and coat with the marinade. Cover and refrigerate for 1 hour, turning fish a few times.

While the salmon is absorbing all of those delicious flavors, prepare the glaze.

In a medium bowl, combine:

1/4 cup pomegranate molasses (you can make your own or purchase it)

2 Tbsp. agave nectar (again, I used honey)

2 Tbsp. soy sauce

2 minced cloves of garlic

1 Tbsp. finely grated ginger

1 Tbsp. finely grated lime zest

Mix well.

When the salmon is done marinating, preheat your broiler.

Transfer the salmon to a rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat source for 3 minutes, until the fillets begin to brown.

Brush with the remaining glaze and broil for 3 additional minutes, until salmon is richly glazed and just cooked through.

Serve with Armenian Rice.

Garnish with shelled edamame and pomegranate seeds.

Isn't it pretty?

Pomegranate-Glazed Salmon

Colorful, festive and so very good!

Contributed by Megan Porta from pipandebby.com.

Published Jan 05, 2011p>

Serves: 8

Total time: 1 hr 40 min

PomGlazedSalmon"

Ingredients:

  • ¼ cup soy sauce
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. agave nectar
  • 4 garlic cloves, smashed
  • 1 Tbsp. finely grated ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • Eight 6-oz. skinless salmon fillets
  • GLAZE
  • ¼ cup pomegranate molasses
  • 2 Tbsp. agave nectar
  • 2 Tbsp. soy sauce
  • 2 garlic cloves, minced
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. finely grated lime zest
  • Salt
  • 1 cup shelled edamame, for garnish
  • ½ cup pomegranate seeds, for garnish
Instructions:
  1. PREPARE THE SALMON: combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
  2. MAKE THE GLAZE: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, ginger and lime zest.
  3. Preheat the broiler. Transfer the salmon to a rimmed baking sheet. Season with salt; brush with half the glaze. Broil 4 inches from the heat for 3 minutes, until the fillets begin to brown. Brush with the remaining glaze; broil for 3 minutes longer, until richly glazed and just cooked through. Garnish with edamame and pomegranate seeds.