Pomegranate Glazed Salmon
I know I’ve waxed poetic about frozen wild salmon filets, the original fast food. They can be mostly thawed in 10 minutes (in a bowl of warm water), cooked in 10 minutes, and served with any sauce and side, to wild acclaim from my kids. I found a languishing bottle of pomegranate molasses in my spice cabinet while cleaning out the pantry before our move and decided it needed a chance to shine. I adore glazed salmon, slightly sweet, slightly tart, sticky in the best way, perfect served over rice with roasted vegetables. I knew my forgotten bottle of pomegranate molasses would make the perfect glaze! I’ve given you the option to swap it out for a mixture of maple syrup and balsamic vinegar which is equally delicious, but if you can get your hands on some the tart, sweet combo is just so good and as I’ve proven, it lasts forever in the pantry!
Ingredients:
Makes 4 servings
4 4 ounce filets of frozen wild salmon, thawed (or use fresh salmon if you’re so lucky!)
Pomegranate Glaze:
1 tablespoon butter
2 cloves of garlic, diced
¼ cup of coconut aminos
¼ cup maple syrup
¼ cup pomegranate molasses (or 2 tablespoons each of maple syrup and balsamic vinegar)
¼ cup water
Directions:
In a wide skillet, melt the butter and add the diced garlic. Cook until fragrant and soft. Add the maple syrup, pom molasses, coconut aminos, and water. Bring it to a boil over medium heat. Add the salmon, skin side down and cook for about 5 minutes taking time to spoon the sauce over the salmon every few seconds. Pop the whole skillet in the oven (next to the sprouts) for about 5-10 minutes or until the salmon is just cooked through and fork tender. Spoon the glaze from the pan over top once more before serving.
