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Sticky Pomegranate Salmon


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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Description

Sticky Pomegranate Salmon is a scrumptious dinner option. Fresh salmon is seared to perfection and then lathered with a homemade, sticky pomegranate glaze. The result is a salmon filet that is perfectly glazed and irresistible! Perfect for a weeknight meal, holiday dinner or date-night special.


Ingredients

Scale
  • 1 cup pomegranate juice
  • 1/2 cup brown sugar
  • 1/2 teaspoon corn starch
  • 4 salmon filets, about 46 oz each
  • 2 teaspoons seasoned salt
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Pour the pomegranate juice into a small sauce pan and whisk in the brown sugar. Bring to a simmer over medium heat and then reduce the heat to low and allow to simmer and reduce slightly, about 5 minutes.
  2. Add the cornstarch into a small bowl and carefully whisk in a spoonful or two of the pomegranate mixture. Then, whisk the cornstarch slurry back into the simmering pomegranate juice. Whisk until smooth. Allow to simmer and thicken for 5-10 more minutes or until the juice has thickened into a glaze.
  3. Heat the olive oil over medium heat in a large skillet. Add the salmon filets in top-side down first and sear for several minutes until golden brown. Flip and sear the bottom sides of the salmon filets for another several minutes. Reduce the heat if needed.
  4. Glaze the salmon filets several times with the pomegranate glaze while they are finishing cooking after you flip them. The filets should be sticky and glazed until all the glaze has been used.

Notes

  • King, sockeye or coho salmon can be used for this recipe.
  • Make an extra batch of pomegranate glaze if you would like additional to serve alongside.
  • A whole salmon filet can also be used for this recipe, but will need to be cooked in the oven vs. seared on the stovetop. Heat your oven to 400 degrees and place the whole filet on a baking sheet. Bake for 15-20 minutes, glazing occasionally with the pomegranate glaze until the salmon is cooked through.
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