An easy yet impressive and extremely delicious way to serve salmon!
Ingredients
1/4cuppomegranate molasses
1tablespoonsweet chili sauce
2teaspoonsfresh grated ginger
1clovegarlicminced
pinchred pepper flakes
1poundsalmon
pomegranate arils
fresh rosemary, basil, or thyme
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Instructions
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment or foil.
Combine pomegranate molasses, chili sauce, ginger, garlic, and red pepper flakes in a small liquid measuring cup. Stir the mixture into a syrupy sauce.
Place salmon on the baking sheet, skin side down, and loosely scrunch up the parchment or foil around the salmon. Pour the pomegranate glaze on top of each piece, and brush gently into an even coat.
Place pan in the oven and roast for 10-20 minutes, until the salmon is fully cooked. Fully cooked salmon will turn from a translucent, raw red to a more opaque pink color, and should flake easily into large pieces when pressed with a fork.
Transfer salmon to a serving plate, garnish with fresh pomegranate arils and herbs, and serve.
Notes
Watch the salmon carefully and test often after it has been roasting for 10 minutes. You do not want it to overcook! The FDA recommends cooking salmon to an internal temperature of 145 degrees F. Many cooks, however, feel comfortable and prefer serving it after it reaches 125-135 degrees F, resulting in a more tender piece of fish.
If you want to try making your own pomegranate molasses, Alton Brown has a good recipe. It takes time to simmer but is very easy!
Whether homemade or store-bought, you definitely want your pomegranate molasses to be at room temperature. If it's cold it will be too thick to spoon easily over the salmon. If it's still a little thick when you need it, a few seconds in the microwave works wonders.