why make this recipe
Christmas Salmon is a delightful dish that captures the essence of the holiday season. With its vibrant flavors and stunning presentation, this recipe makes for a perfect centerpiece for your holiday dinner. The combination of pomegranate and orange creates a beautiful glaze that not only tastes great but also adds a pop of color to your table. It’s a healthy choice that is sure to impress your guests and leave lasting memories.
how to make Christmas Salmon
Ingredients:
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice (from about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
- Pomegranate seeds (for garnish)
- Orange slices (for garnish)
- Parsley (for garnish)
- Green onions (for garnish)
Directions:
- Preheat your oven to 300° F.
- Line a large baking sheet with parchment paper.
- Place the salmon skin-side down on the baking sheet.
- Season the salmon with kosher salt and black pepper.
- In a saucepan over medium heat, combine pomegranate juice, brown sugar, orange juice, and orange zest.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, stirring occasionally, until it thickens to a syrup-like consistency.
- Brush the reduced pomegranate sauce over the salmon.
- Bake the salmon in the oven for 30 to 38 minutes, or until the internal temperature reaches 145° F on a meat thermometer.
- Once done, transfer the salmon to a serving platter.
- Garnish the top with pomegranate seeds, orange slices, fresh parsley, and sliced green onions.
- Serve the salmon warm, paired with sides like rice, roasted vegetables, or fresh salad.
- Store any leftovers in an airtight container in the refrigerator for 2 to 3 days or freeze for up to 2 months.
how to serve Christmas Salmon
Serve Christmas Salmon warm right after it comes out of the oven. It pairs well with various side dishes, such as rice, steamed vegetables, or a fresh green salad. You can also serve it with festive sides like mashed potatoes or sweet potato mash for an extra holiday touch.
how to store Christmas Salmon
To store leftovers, place the cooled salmon in an airtight container. You can keep it in the refrigerator for about 2 to 3 days. If you would like to store it longer, you can freeze it for up to 2 months. Make sure to wrap it well in plastic wrap or aluminum foil before freezing to maintain its quality.
tips to make Christmas Salmon
- Make sure not to overbake the salmon, as it can become dry. Use a meat thermometer to check for doneness.
- For a deeper flavor, let the salmon marinate in the pomegranate sauce for a few hours before baking.
- Adding some chopped nuts, like pistachios, can give an added crunch to the dish.
variation
You can try using different types of fish instead of salmon, such as trout or sea bass, which will also work great with this glaze. Additionally, you can add herbs like thyme or rosemary for a different flavor profile.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
2. Is this recipe healthy?
Yes, Christmas Salmon is a healthy choice! Salmon is rich in omega-3 fatty acids, and the glaze is made from natural ingredients without excessive added sugars.
3. Can I make the sauce in advance?
Absolutely! You can prepare the pomegranate glaze a day ahead of time and store it in the refrigerator until you’re ready to use it. Just reheat it before brushing it onto the salmon.
Christmas Salmon
Ingredients
Main Ingredients
- 2 lbs salmon Skin-side down on the baking sheet.
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Glaze
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice From about 1 orange
- 1 tablespoon orange zest From about 1 orange
For Garnish
- Pomegranate seeds For garnish
- Orange slices For garnish
- Parsley For garnish
- Green onions For garnish
Instructions
Preparation
- Preheat your oven to 300° F.
- Line a large baking sheet with parchment paper.
- Place the salmon skin-side down on the baking sheet.
- Season the salmon with kosher salt and black pepper.
Making the Sauce
- In a saucepan over medium heat, combine pomegranate juice, brown sugar, orange juice, and orange zest.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, stirring occasionally, until it thickens to a syrup-like consistency.
Baking
- Brush the reduced pomegranate sauce over the salmon.
- Bake the salmon in the oven for 30 to 38 minutes, or until the internal temperature reaches 145° F on a meat thermometer.
- Once done, transfer the salmon to a serving platter.
- Garnish the top with pomegranate seeds, orange slices, fresh parsley, and sliced green onions.
- Serve the salmon warm, paired with sides like rice, roasted vegetables, or fresh salad.
