Pomegranate Salmon
Sweet-and-sour combinations work beautifully with salmon. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, one pan and one step!
Method
- Preheat the oven to 220°C.
- Place the salmon in a pan just large enough to accommodate the fish in one layer.
- Scatter the onions on top and on the sides of the fish.
- Mix the oil, juice, vinegar, tomato paste, salt, pepper, and turmeric in a bowl, and pour over the fish.
- Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens.
- Serve hot or at room temperature.
- Garnish with pomegranate seeds (optional).
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/pomegranate-salmon/
Pomegranate Salmon
Sweet-and-sour combinations work beautifully with salmon. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, one pan and one step!
Ingredients
- 1 (3 ½ lb) side salmon, no skin, no bones, trimmed
- 1 lg red onion, sliced very thin
- ¼ cup olive oil
- 1 cup pomegranate juice
- ¼ cup unfiltered apple cider vinegar
- 2 Tbsp tomato paste
- Salt and pepper to taste
- 1 tsp turmeric
- 1 cup pomegranate seeds (optional)
Method
- Preheat the oven to 220°C.
- Place the salmon in a pan just large enough to accommodate the fish in one layer.
- Scatter the onions on top and on the sides of the fish.
- Mix the oil, juice, vinegar, tomato paste, salt, pepper, and turmeric in a bowl, and pour over the fish.
- Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens.
- Serve hot or at room temperature.
- Garnish with pomegranate seeds (optional).