Pomegranate Glazed Salmon

serves 8


For the Salmon

1/4 cup low-sodium soy sauce

2 Tablespoons extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons freshly squeezed lime juice

2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)

4 cloves garlic, smashed

1 Tablespoon finely grated fresh ginger

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 (6-ounce) skinless salmon fillets


For the Glaze

1/4 cup pomegranate molasses

2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)

2 Tablespoons low-sodium soy sauce

2 cloves garlic, finely minced

1 Tablespoon finely grated fresh ginger

1 Tablespoon finely grated lime zest

Kosher salt


Garnish

1/2 cup pomegranate seeds


In a shallow dish combine the soy sauce, olive oil, lemon and lime juices, brown rice syrup, garlic, ginger, salt and pepper.  Add the salmon and fillets and turn to coat all sides with the marinade.  Cover and refrigerate for 1 hour, turning the fillets a few times in the marinade.


Meanwhile, in a medium bowl whisk together the pomegranate molasses with the brown rice syrup, soy sauce, garlic, fresh ginger, and lime zest; set aside.


Preheat the broiler.  Transfer the salmon to a large rimmed baking sheet.  Season each fillet with salt and brush with half of the glaze mixture.  Broil 4 inches from the heat for about 3 minutes, or until the fillets begin to brown.  Brush the fillets with the remaining glaze and broil for about 3 minutes longer, or until richly glazed and the fish is just cooked through.  Transfer the fillets to plates and garnish with pomegranate seeds.  Serve immediately.  Enjoy!  


Printed from thegalleygourmet.net