12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

Moms come in all shapes, sizes and colors so foods that celebrate her should, too! Decadent desserts are for some of our moms and delicious vegetarian meal or finger foods might be great for others. We’ve included a beautiful display of foods you can prepare with love for your mom this Mother’s Day..

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10 Sheet Pan Meals + 1 Easy Dessert for Easy Cooking!

10 Sheet Pan Meals + 1 Easy Dessert for Easy Cooking!

You have to eat but you feel like dinners are the last thing on your mind by the end of the day. Sound familiar? Sheet pan dinners are perfect because you can combine the main dish with your side dish all in a single pan! Try several of these recipes we’ve round up for you that sound exceptionally delicious!

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Delicious Pomegranate-Glazed Salmon Recipe

This Pomegranate-Glazed Salmon recipe is good! Actually, it’s delicious. This is a colorful and festive recipe includes fresh ingredients and flavorful spices. Pair this with a simple side dish and dinner is served!

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> Print Friendly and PDF

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.