Prep 10 mins
Cook 30 mins
As published in the Fall 2005 edition of Raley's Something Extra magazine
- 1 cup pomegranate juice
- 1⁄2 cup honey
- 6 slices fresh ginger (quarter size slices)
- 2 lemons, sliced
- 24 ounces salmon fillets
- sea salt and pepper
- arugula or watercress leaf
- Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 to 15 minures or until reduced by at least half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools.
- Meanwhile, rinse salmon and pat dry. Sprinkle the sea salt and pepper and cook on a well-oiled grill for 5 - 7 minutes per side or until salmon reaches 150F on a meat thermometer. Serve over a bed of arugula and drizzle with pomegranate glaze.
This was a nice recipe. Would do it again. It took me about 25 minutes to cook down the pomegranate glaze to half. I also drizzled it over the white rice I served with the salmon.