Pomegranate Glazed Salmon with Roasted Brussels Sprouts
Pomegranate Glazed Salmon with Roasted Brussels Sprouts. My favorite cozy fall and winter salmon recipe. Super saucy sweet chili and pomegranate glaze. It’s a little sweet and a little spicy. It’s topped with pomegranate arils and basil then paired with crispy roasted Brussels sprouts. And my favorite part…make sure you smother those sprouts in all that saucy glaze !! Cheers to almost friday guys !!
Guys, I am not going to lie this has to be one to be one of my favorite ways to make salmon. It definitely gives me winter vibes from the pomegranate. But can you totally have this salmon anytime of the year? Absolutely !! Because it’s hard not to love a super saucy glazed salmon with crispy roasted Brussels sprouts and a little basil…yes basil…still keeping some summer vibes alive ;)) !!
You may be thinking you’ve seen this salmon on our blog before, and that’s because you definitely have. We made it around the holidays and incorporated it in our seven fishes Christmas Eve menu. But for all of you who are new to the blog, well here you have it for the very first time.
And speaking of Christmas, is anyone else already as excited for the holiday season as I am? I am completely guilty of already planning our thanksgiving menu. And thanksgiving is my favorite holiday of the year, so I cannot help but get excited this early. And October is tomorrow after all, so it’s not thaaaat early, right?!
And can you believe its already October 1st tomorrow?! I mean, wow, September completely flew by. I’m definitely sad time is flying, but I am also so excited for the holidays. So cheers to fall/holiday salmon recipes and tomorrow being Friday and the first day of October !!
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.
