Updated: Dec 8, 2018
Pomegranate molasses and crushed pistachios turn ordinary seared salmon into fish extraordinaire! Read on for the recipe.
Pomegranate is a P-dox approved sugar that classes up any fish or poultry dish. This dark, syrupy molasses is like one of my old favorite candies — Sour Patch Kids. First it‘s sour, then it’s sweet. And man is it intensely delicious. A tiny bit goes a long way.
Dr. G. lists POW pomegranate molasses on his Amazon faves. But you can find it at most Middle Eastern markets or just make your own. It’s a simple reduction of 100% pomegranate juice. Boil it down until it becomes very thick, dark and syrupy. Let’s get to the recipe.
Pomegranate Molasses Glazed Salmon
(2) 6 oz. Wild Caught Salmon Filets
4 T Extra Virgin Olive Oil
1/4 t Salt
1/4 t Pepper
2 T Pomegranate Molasses
2 T Crushed Pistachios
2 C Trader Joe’s Cruciferous Crunch Salad Mix
1 T Pomegranate Infused Red Wind Vinegar
1 T EVOO
1 T Dijon Mustard
1 T Raw Local Honey
Step 1: Tossed the Salad
In a medium bowl, put 2 handfuls of the salad mix. In A small bowl add all the salad dressing ingredients and whisk together to emulsify. Pie over the salad and toss. Plate equal portions on two plates.
Step 2: Pan Sear the Salmon
Dry your salmon filets well with a paper towel to prevent spatter. Lightly season the pretty sides with salt and pepper. In a large skillet, heat oil on medium high until thin and glistening. Lay salmon filets in pan, skin or ugly side down. Sear untouched for about 4 minutes until you get a nice crisp. Reduce heat to medium. Flip the salmon filets and sear another 4 minutes. Remove from pan and plate on top of the dressed salad.
Step 3: Glaze & Top the Salmon
Drizzle 1 tablespoon of pomegranate molasses on each filet. Sprinkle with crushed pistachios.
Enjoy the extraordinary fish dish with Champagne!