My family loves pomegranate in any shape or form. I try to use their favorite ingredients when making a fish recipe to encourage them to eat more fish. I made this for them a few months back, and they loved it.
Mix together the oil, pomegranate juice, one-fourth cup honey, garlic, ginger, onion, and parsley. Place the fish in a nonmetallic dish and pour the marinade over it. Marinate for an hour.
Remove the fish from the marinade, pat dry, and sprinkle with salt and pepper. Reserve the marinade.
Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place salmon on a baking sheet, and bake for 15–20 minutes, depending on thickness of fish.
Take the marinade and reduce it down in a small pot till reduced by half. Add one to two tablespoons honey to make it thick and syrupy. Drizzle fish with reduction sauce and garnish with pomegranate seeds.
Serve warm or at room temperature.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis