Christmas Salmon with Pomegranate Glaze (Printable Version)
Elegant salmon with sweet-tart pomegranate glaze, garnished with vibrant seeds and herbs for a stunning holiday centerpiece.
# Ingredients:
01 -
2 pounds salmon (whole Atlantic salmon or fillets)
02 -
½ teaspoon kosher salt
03 -
¼ teaspoon black pepper
04 -
2 cups sugar-free pomegranate juice
05 -
¼ cup brown sugar
06 -
¼ cup fresh squeezed orange juice (from 1 orange)
07 -
1 tablespoon orange zest (from 1 orange)
08 -
Pomegranate seeds for garnish
09 -
Orange slices for garnish
10 -
Fresh parsley for garnish
11 -
Green onions (scallions) for garnish
# Steps:
01 -
Preheat oven to 300°F and line large baking sheet with parchment paper.
02 -
Place salmon skin-side down on baking sheet and season with salt and pepper.
03 -
Add pomegranate juice, brown sugar, orange juice, and orange zest to saucepan over medium heat.
04 -
Bring sauce to a boil, then simmer for 20-25 minutes, stirring occasionally, until thickened to syrup-like consistency.
05 -
Brush reduced pomegranate sauce over the salmon.
06 -
Place salmon in oven and bake for 30-38 minutes, or until internal temperature reaches 145°F on meat thermometer.
07 -
Transfer salmon to serving platter and garnish with pomegranate seeds, orange slices, fresh parsley, and sliced green onions.
# Notes:
01 -
Cook salmon low and slow to prevent drying out and overcooking. Internal temperature must reach 145°F for food safety.
02 -
Can substitute whole salmon with individual salmon fillets with or without skin. Use meat thermometer for accurate doneness.