Cocktails Anytime

Lulu’s Pomegranate-Glazed Salmon

Total Time: 40 minutes plus 1 hour marinating time

Serves 8

Photo Credit: Burcu Avsar

Salmon:
1/4 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons agave nectar
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Eight 6-ounce skinless salmon fillets

Glaze:
1/4 cup pomegranate molasses
2 tablespoons agave nectar
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated lime zest
Salt

1 cup shelled edamame, for garnish
1/2 cup pomegranate seeds, for garnish
Armenian Rice, for serving

Marinate the salmon: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.

Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.

Cook the salmon: Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through.

To serve: Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.

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