Recently I have been using the oven quite a bit on weekdays ( my slow cooker is unable to keep up with the demands of this household - time to shop for another one). It is convenient and I am able to marinate fish, chicken or toss seasonal vegetables together and bake for the required time. Dinner is done and on the table by an hour - unless one has to take pictures to post on a food blog ;)
I have used wild salmon for this recipe. Pomegranate molasses is available in Middle Eastern grocery stores. Or you can make you own by reducing on low heat 4 cups pomegranate juice, 1/2 cup sugar and 1/4 cup fresh lemon juice to 1 cup. Cool and store in fridge. Make the glaze and marinade for the salmon ahead of time - it keeps well for at least a week.
This recipe requires fish fillets to be marinated for half an hour prior to cooking. Do not marinate fillets for than one hour as the acid in the lemon juice will break down proteins of the fish and you will end up with mushy fish instead of buttery and flaky salmon. The same goes for prawns.
Pomegranate Glazed Salmon - adapted from Food & Wine
Salmon
1/4 cup soy sauce
2 tb olive oil
2 tb fresh lemon juice
2 tb honey
3 garlic cloves - minced
1 tb finely minced ginger
1 tsp ground pepper
eight - 6 oz wild salmon fillets
Glaze :
1/4 cup pomegranate molasses
2 tb honey
2 tb soy sauce
2 garlic cloves -minced
1 tb finely grated ginger
1 tb grated lemon zest
salt to taste
To prepare salmon:
Combine all of the ingredients except salmon fillets in a bowl. Marinate salmon in it for at least half an hour or up to one hour.
To prepare glaze:
Mix all of the ingredients, taste and adjust seasonings. Set aside.
Preheat oven to 400 degrees. Lift fillets out of the marinade and place on a baking sheets ( skin side down). Discard marinade. Brush fillets with some glaze and bake for 10 minutes or until cooked through .Brush glaze on fillets at least twice and once more right before serving.
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