Pomegranate and Barrier Reef Glazed Salmon Recipe
Active Prep: 10 min
Cook: 15 min
- 1 cup orange juice
- 1/4 cup Barrier Reef Caribbean Mix
- 2 Tbsp. Pomegranate Molasses
- 2 Tbsp. honey
- 1 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 4 (4 oz.) salmon fillets
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This recipe was designed to have no salt added. If you would like to, you can add salt to the marinade to taste.
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.
Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.
Sally Powell Huegel, Savory Spice customer