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Pan-Seared Salmon with Pomegranate Molasses
Recipes
Pan-Seared Salmon with Pomegranate Molasses
4 servings
30 minutes total

Ingredients

  • 1 lemon, for juice
  • 1 cup pomegranate juice
  • ¼ cup + 2 teaspoons brown sugar, divided
  • ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
  • Cooking spray
  • 1 tablespoon fresh mint
  • ¼ cup pomegranate arils (optional)

Steps

    1. Squeeze lemon for juice (2 tablespoons). Place juices, ¼ cup sugar, and red pepper flakes in medium saucepan on medium. Bring to a boil; reduce heat to medium-low and simmer 12–15 minutes until reduced to ½ cup of pomegranate molasses.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Combine salt, pepper, and remaining 2 teaspoons sugar. Rub mixture onto salmon and coat with spray (wash hands).
    3. Place salmon in pan. Cook 2–3 minutes on each side until browned and flesh is opaque and flakes easily. Chop mint. Drizzle salmon with molasses and sprinkle with mint and arils (if using). Serve.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 380, Total Fat 13g, Sat Fat 2g, Trans Fat 0g, Chol 105mg, Sodium 570mg, Total Carb 25g, Fiber 0g, Sugars 22g, Protein 39g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%