Honey Pomegranate Glazed Salmon
Honey Pomegranate Glazed Salmon with Roasted Brussel Sprouts & Basil. Another seven fishes feast idea?! We think yes! This salmon is super festive with the pomegranate arils, and well you can never go wrong with a pomegranate and Brussels sprout combo for the holidays. The honey pomegranate glaze is melt in your mouth amazing. And I mean look how pretty this piece of salmon is. Perfect for serving to guests. Our Seven Fishes full menu drop is right around the corner, who’s excited?!
If you’re thinking salmon for the seven fishes feast, you need to add this one to your menu. Not only is it super pretty to serve to guests, but it has the perfect sweet and savory flavor combination to bring to the table. This one is definitely going to make it to our Christmas Eve table this year!
Even if you don’t add this dish to your Christmas Eve menu, you need to give this one a try! It’s perfect for a winter night. Not to mention its super simple! All the cooking is done in the oven, and well you can’t go wrong with that.
This salmon recipe is definitely unique. It brings a lot of different flavors to the table. I love a good glazed salmon, and this one is definitely addicting with a pomegranate and sweet chili flavored glaze!
Ingredients:
2 pound piece salmon
1 pound Brussels sprouts; cut in half
2 tablespoons olive oil
salt and pepper
2 tablespoons molasses
2 tablespoons honey
4 tablespoons pomegranate juice
4 tablespoons sweet chili sauce
1 inch fresh ginger; chopped
1 garlic clove; chopped
1/8 teaspoon red pepper flakes
fresh basil
pomegranate arils
Directions:
On a large baking sheet line with parchment paper, add the Brussels sprouts, olive oil, salt and pepper. Roast in a 425 degree oven for about 15 minutes.
Meanwhile in a small bowl combine the molasses, honey, pomegranate juice, sweet chili sauce, ginger, garlic, and red pepper flakes.
Remove the Brussels sprouts from the oven. Push to the side of the pan and add the salmon. Coat the salmon with the sauce. Add back to the oven and cook for about 15 minutes or until salmon is cooked through. Serve with fresh basil and pomegranate arils.
