Salmon with a perfectly balanced sweet and sour glaze that is great for an elevated weeknight meal.



Ingredients

Notes

This recipe was designed to have no salt added. If you would like to, you can add salt to the marinade to taste.

Directions

Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1 to 2 hours. Remove salmon from bag and reserve marinade. In a saute pan, over medium-high heat, cook salmon fillets for 2 to 4 min. per side (or less time for more rare meat). Let sit 10 min. Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats the back of a spoon. Spoon cooked marinade over salmon and serve.

Serving Suggestions

Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.

Yields

4 servings

Thanks To

Sally Powell Huegel, Savory Spice Shop customer

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Savory Spice Shop Ingredients
Barrier Reef Caribbean Style Seasoning 2 oz bag $4.55
Pomegranate Molasses -4.5floz $3.90

Nutrition

Dairy-Free
Gluten-Free
Salt-Free

Items in this Recipe

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- Mary T. of Hagerstown, MD

Customer Reviews ( Add a Review )

5 stars 2/15/17 jane.braun@gmail.com
Made this as a Valentines dinner for myself and my husband. Did not use the Dijon mustard as my husband doesn't like mustard. Substituted California Citrus Rub for the Barrier Reef Caribbean Seasoning. Served with a salad and biscuits. Simple, yet festive.
5 stars 11/21/15 oheeee@pobox.com
KC's McGoniglies salmon, 3 hour marinade in a frezer bag, toasted walnuts with the spinach. Excellent, Kudos to Sally for this recipe!
4 stars 8/10/14 Dandylines
Excellent sauce ! I had to substitute pineapple juice for the orange juice, but it still worked well. I did not have a patience to let the marinade get down to a thick sauce so our sauce was a bit watery. Suggestion: skip the bag for marinating and use a ceramic dish instead. Bag is messy and there is better chance of spilling.