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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.

"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."

-Jim P. from Allentown, PA

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.