Pomegranate and Barrier Reef Glazed Salmon
Recipe by Sally Powell Huegel, Savory Spice customer
Healthy Cooking
Salmon with a perfectly balanced sweet and sour glaze that is great for an elevated weeknight meal.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
1 cup orange juice 1/4 cup Barrier Reef Caribbean Mix
Pomegranate Molasses
2 Tbsp. Pomegranate Molasses
2 Tbsp. honey
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
4 (4 oz.) salmon fillets
Barrier Reef Caribbean Mix (Salt-Free)
Barrier Reef Caribbean Mix (Salt-Free)
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.
Recipe Notes
This recipe was designed to have no salt added. If you would like to, you can add salt to the marinade to taste.
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