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Recipe Reviews (4 out of 5 stars)

Pomegranate and Barrier Reef Glazed Salmon

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Barrier Reef Caribbean Style Seasoning (Salt-Free) 2 oz bag $3.90
Pomegranate Molasses -4.5floz $3.50

Ingredients:

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pomegranate And Barrier Reef Glazed Salmon


  • Review by: Dandylines
    8/10/14

    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.

"Thank you so much for your incredible customer service! The spices arrived as ordered and I look forward to continued business with you both in the store and online."

-Louise C. of Discovery Bay, CA

Pomegranate and Barrier Reef Glazed Salmon


Yields: 4 servings

Ingredients:

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.