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It doesn’t matter what time of year it is, this is one of my favorites. I’ve been demonstrating it a lot at food events (it’s nice to see how such a gorgeous dish could be so effortless), and it finally makes it here for you. A little of the pomegranate reduction goes a long way (store in the refrigerator and bring to room temperature when ready to use…an A+ dinner when there’s seriously no time) or pour the whole thing over a side of salmon for a beauty on the Yom Tov table. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
3 tablespoons sugar
2 pounds salmon fillets
salt
coarse Gefen Black Pepper
Gefen Olive Oil, for sprinkling
1/4 cup pomegranate seeds, for garnish
Preheat oven to 400 degrees Fahrenheit.
Add pomegranate juice to a saucepan over high heat. Bring to a boil and continue to boil until juice is reduced to a quarter. This will take about 30 to 40 minutes, depending on the size of your pot. The sauce will thicken more as it cools.
Place salmon in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake for 18 to 20 minutes, or until salmon flakes easily with a fork (a side of salmon will take almost double the time). Let cool to room temperature.
Top salmon with pomegranate glaze and pomegranate seeds and serve.
Photography and Styling by Esti Photography
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When does the sugar go in?? ?
That’s what I was just looking to find out! I guess it goes in the pomegranate juice before you reduce it. Here’s to hoping! Shana tova.
salmon can I make this in advance and freeze?
What do you do with the sugar?
Combine it with the pomegranate juice. I clipped this recipe a long time ago. It says to combine the pomegranate juice and sugar before bringing it to a boil.