Brown Sugar and Pomergranate Salmon
Hey, Whiskers!
Salmon is a staple in my parent's kitchen and even when I make other roasted whole fish, we always end up making salmon fillets in some form. Our usual family favorite is teriyaki but for Rosh Hashona, I wanted to try something new and use some pomegranate molasses that we have. I still wanted to balance the tart pomegranate with some brown sugar and a bit of miso to give an umami flavor. I am a garlic'oholic and love adding it to any base so I mixed with some ginger to balance and give more depth of flavor. This recipe takes one bowl, one bag, and one pan, creating a delicious holiday-inspired dish. Enjoy, keep whisking up love and happiness to those around you,
till next time, Sam
Ingredients:
- 4 fillets of salmon
- 2 tablespoons pomegranate molasses
- 2 tablespoons brown sugar
- 1 teaspoon miso
- 1 teaspoon fresh ginger
- 1 garlic clove
- 1/4 cup orange juice
- 1 teaspoon olive oil
- salt and pepper to taste
How To:
- Chop the ginger and garlic together to create a rough paste.
- add the rest of ingredients and mix, add salt and pepper to taste.
- Pour marinade over the salmon, let sit for at least 20 minutes up to overnight
- Cook at 350 for 15 minutes to cook well,I prefer 12 so as pinker inside.