My kids love salmon, so my family eats a lot of it, and I’m always looking for new ways to prepare it. This marinade, made of reduced pomegranate juice, a splash of soy sauce, and some mustard, was a great addition to our salmon repertoire. It’s sweet, but not overly so, and the pomegranate (or dates) and honey make it the perfect centerpiece for a Rosh Hashana lunch!
We paired this dish with the 2016 Mount Hermon Red from Golan Heights Winery (just the adults), which is a great everyday drinking wine.
Shana tova u’metuka! Have a happy, sweet new year!
Pomegranate Soy Glazed Salmon
by Shoshanna Quint
Pomegranate Soy Glaze:
- 5 tablespoons pomegranate molasses*
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mustard
- Four salmon filets or one side of salmon
- salt and pepper
- pomegranate seeds, fresh mint, and extra virgin olive oil for garnish, optional
- Preheat oven to 350°F with the oven rack placed in the middle of the oven.
- Make the pomegranate soy glaze by combining all ingredients in a small sauce pan over medium heat. As soon as the mixture starts bubbling, simmer for 1 minute until the sauce has thickened slightly. Remove the pan from heat and cool down for a few minutes.
- Pat the salmon dry, and season with salt and pepper. Pour the marinade over the salmon. Feel free to marinate up to an hour for and a hour or bake right away for 15 to 20 minutes depending on the thickness of the salmon.
- Garnish with pomegranate seeds, mint, and/or a drizzle of olive oil and serve
*I also tested the recipe replacing the pomegranate molasses with silan, date syrup, which was a little sweeter, and just as delicious.