Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pomegranate-Glazed Salmon with Cucumber Salsa
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 359
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 30 g
- Cholesterol
- 78 mg
- Sodium
- 452 mg
Roasting a whole side of salmon is an elegant way of serving dinner for a small crowd, and easier than you might think. This version is spiced with ground fennel and then coated in a tangy pomegranate glaze flavored with honey and Dijon mustard. Simply roast until browned and just cooked through, then serve with a colorful cucumber salsa loaded with fresh pomegranate seeds and dill.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 359
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 30 g
- Cholesterol
- 78 mg
- Sodium
- 452 mg
Ingredients
For the Salmon:
For the Cucumber Salsa:
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Directions
- Make the salmon: Position a rack in the upper third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil. Place the salmon skin-side down on the baking sheet. Season with salt and pepper and the ground fennel, then rub with the olive oil. Stir together the pomegranate molasses, honey and mustard in a small bowl and set aside.
- Make the cucumber salsa: Combine the cucumbers, 1/2 cup pomegranate seeds, the shallot, vinegar, brown sugar, 1 teaspoon salt and the dill in a medium bowl. Stir and refrigerate until ready to serve.
- Bake the salmon until the top starts to look opaque, about 12 minutes. Remove from the oven and preheat the broiler. Brush the salmon with about three-quarters of the pomegranate molasses mixture, return to the oven and broil, rotating the baking sheet as needed to ensure even browning, until the sauce caramelizes slightly and the fish is cooked through, 3 to 5 minutes. Brush with the remaining glaze.
- Transfer the salmon to a platter, leaving the skin behind. Scatter the remaining 1/4 cup pomegranate seeds around the salmon. Transfer the salsa to a small bowl and serve alongside the salmon.
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