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Pair roasted salmon with a ginger-infused reduction of pomegranate juice with a touch of cider vinegar and sugar for a colorful and flavorful dish. Photo credit: Sommer Collier from A Spicy Perspective.
Preheat oven to 400°F. Place salmon on foil-lined baking pan. Brush with oil. Sprinkle evenly with thyme and sea salt.
Bake 10 minutes or until fish flakes easily with a fork.
Meanwhile, mix pomegranate juice, sugar, vinegar and ginger in medium saucepan. Bring to boil on medium-high heat. Boil 8 to 10 minutes or until reduced to about 1/3 cup. Spoon sauce over salmon to serve.
Salmon with pomegranate sauce = perfect match. I never would have thought this would work, but it sure did.
Andrea | November 17, 2013 |