Description
This baked salmon looks fancy but it is an easy and simple recipe. Prep time takes longer than the cooking time. In less than an hour, you can have a fine meal that will impress your guests.
I served mine with a quinoa pomegranate salad. Other possibilities would be rice or potatoes paired with a mild vegetable that won’t overpower the fish.
Ingredients
- 1 cup Premium Orange Juice
- ½ cups Liquid Honey
- 1 Pomegranate, Seeds Or Arils, Divided
- 3 Tablespoons Olive Oil
- 1 Lemon, Juiced
- 1 Tablespoon Sumac
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Sea Salt
- 4 Salmon Fillets
Preparation
Prepare sauce first. In a small sauce pan, over medium heat, combine orange juice and liquid honey. Cook, stirring occasionally, until reduced about half. The orange juice will take on a darker colour, with a golden quality from the honey. This takes about 15 minutes. Add in half the pomegranate seeds and cook a further 2 minutes. Remove sauce from heat and set aside
Prepare a baking dish with some olive oil and set in the fillets. Brush the top of each fillet with a little olive oil and sprinkle on lemon juice, followed by sumac, pepper, and salt. Lastly, pour on the orange-pomegranate sauce. Cover and chill 30 minutes.
Heat oven to 360ºF. Take fish out of fridge. Sprinkle on the remaining pomegranate seeds, reserving a few for a fresh garnish before serving.
Bake, covered, for 20 minutes or until opaque and flaky.
