Pomegranate Salmon
Ingredients:
- ¼ cup Pama (pomegranate liqueur)
- 1 garlic clove, minced
- 1 tbsp orange zest
- 2 tsp salt
- ¼ cup pomegranate juice
- 4 6 oz salmon fillets
- ½ tbsp neutral oil
- ¼ cup pomegranate molasses
- Garnish with pomegranate seeds and fresh dill
Directions:
Yields: 4 servings
Combine the garlic, orange zest, salt, Pama, and pomegranate juice in a bowl, whisking to combine. Place the salmon fillets in a 1 gallon ziplock bag with the pomegranate mixture. Seal the bag, then gently massage the salmon to coat. Let marinate in the fridge for 1 hour.
Remove salmon from the marinade and pat dry with paper towels. Heat a nonstick sauté pan over medium high, then add the oil. Place the salmon in the pan skin-side down, reduce the heat to medium, and let cook for 2 minutes or until the skin is starting to crisp. While the salmon is cooking, coat with pomegranate molasses using a pastry brush or spoon. Once the fish has been frying for 2 minutes, flip the fillets and cook for an additional 2 minutes, brushing the skin-side with more pomegranate molasses. Flip once more and cook the skin-side for an additional minute, or until the internal temperature reaches 145°F.
Remove from the pan and serve immediately, garnishing with dill and pomegranate seeds.
