Prepare the Salmon
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.
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Once the fish is marinating, can I put it in the freezer and thaw and bake at a different time?
I would not recommend freezing this
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?
The onions will stay in the marinade and be cooked down to make the sauce.
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
Hi! By heating the sauce back up and reducing it, it kills any bacteria that could be in the sauce from the fish.
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.
Marinade WHen do i drizzle the reduction sauce before serving or right after baking?
Hi Chani,
AFter.