Description
For a weeknight meal or a dinner party, whip up this easy pomegranate salmon paired with a fruity Pinot Noir or creamy Chardonnay.
Ingredients
Scale
- 1–2 lb salmon filet
- 2 tablespoons olive oil
- 2 large shallots- sliced into thin rings
- 2 fennel bulbs- very thinly sliced
- ½ cup white wine or sherry (if you have Pernod, a little splash, along with the wine is delicious)
- salt and pepper to taste
Glaze
- 3 tablespoons miso
- 2 tablespoons maple syrup (or brown sugar)
- 2 tablespoons olive oil
- 2 garlic garlic cloves
- 1 orange (zest and ¼ cup juice)
- 2 tablespoon Pomegranate molasses
- ½ teaspoon salt and pepper
- Garnish : ¼- ½ cup pomegranate seeds (Italian parsley or sprigs of rosemary or thyme)
Instructions
- Preheat oven to 400F
- Make the salmon marinade by whisking marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate 15 minutes or up to 24 hours.
- Braise the fennel. Heat oil over medium high in an extra large skillet. Saute the fennel bulb and shallots for 4-5 minutes, stirring, until golden and slightly tender, you may need to turn heat down. Splash with wine and season generously with salt and pepper. Simmer gently until wine has evaporated. Let it finish cooking in the oven with the salmon.
- Place the salmon in the oven to roast- either over the braised fennel, or separately. Depending on the size, thickness and the way the salmon is cut, cooking time will vary. For individual portions, check after 10 minutes. Whole filets will most likely take 15 minutes, and extra large thick filets, even longer. Better to err on the side of under than over, so set a timer.
- When the salmon is done, scatter with pomegranate seeds and fresh herbs for color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes