Christmas Salmon
A delightful holiday centerpiece featuring salmon glazed with a vibrant pomegranate and orange sauce, perfect for festive dinners.
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.
Notes
Make sure not to overbake the salmon, as it can become dry. 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.