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Recipe by Naomi Nachman

Pomegranate Honey-Glazed Salmon

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Parve Parve
Easy Easy
7 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets

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.

Ingredients

Main ingredients

  • 2 tablespoons freshly chopped parsley

  • 2 pound (1 kilogram) side of baby salmon

  • 1/2 teaspoons Tuscanini Fine Sea Salt

  • 1/2 teaspoon black pepper

  • pomegranate seeds, for garnish

Directions

Prepare the Salmon

1.

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.

2.

Remove the fish from the marinade, pat dry, and sprinkle with salt and pepper. Reserve the marinade.

3.

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.

4.

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.

5.

Serve warm or at room temperature.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Pomegranate Honey-Glazed Salmon

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Mushka
Mushka
8 months ago

After marinating, what happens with the onions?
Do they stay sitting on the fish?
Do they stay and get reduced with the rest of the marinade?
Or do you just toss them and reduce the liquid part of the marinade?

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Raquel
Raquel
Reply to  Mushka
8 months ago

The onions will stay in the marinade and be cooked down to make the sauce.

Sara Bromberg
Sara Bromberg
4 years ago

raw fish It looks lovely but is it a problem to use the sauce you marinated the fish in? Is it ok because you are cooking the marinade sauce? Thanks

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Raquel
Raquel
Reply to  Sara Bromberg
4 years ago

Hi! By heating the sauce back up and reducing it, it kills any bacteria that could be in the sauce from the fish.

Chani Mayerson
Chani Mayerson
6 years ago

Marinade WHen do i drizzle the reduction sauce before serving or right after baking?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chani Mayerson
6 years ago

Hi Chani,
AFter.

Sharon Safra
Sharon Safra
5 years ago

Delicious! I made it for Rosh Hashanah lunch and everyone enjoyed it. My only issue was that my marinade didn’t thicken much when I did the reduction (and I had it on for a long time), but otherwise, it was very good, excellent for a big crowd, and allergy-friendly.