Pomegranate Glazed Salmon
Pomegranates have a long and storied history in both ancient and modern Israel. We are fiercely proud of our delicious pomegranates, which have diverse usage in both sweet and savory foods. Although salmon is not a native fish, this recipe combines some of the best ingredients Israel has to offer, like the rich, tangy pomegranate syrup with widely used ingredients like soy. It is delicious year-round, but we love it most as a light meal on a warm summer evening.
8 six-ounce boneless salmon fillets (can be made with or without skin, based on preference)
¼ cup pomegranate nectar (pure pomegranate concentrate) + 2 tablespoons pomegranate nectar OR Silan
¼ cup soy (can be gluten free or tamari) sauce
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon salt
½ teaspoon black pepper
Optional: Fresh pomegranate arils and parsley for garnish
A special note on silan - downright delicious date honey (silan) is waiting for you in your special Delicious Israel by Matana culinary kit - a collection of the best products from our markets, delivered right to your kitchen. To order yours, click here!
Preheat oven to 400°F.
Combine the pomegranate nectar, soy sauce, garlic, ginger, salt and black pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
Place salmon on foil-lined baking pan and pour the marinade over the fillets. Bake for 10 minutes or until fish flakes easily with a fork. Dash the remaining tablespoons of nectar across the fish for presentation and add optional pomegranate and parsley garnish.