Pomegranate Molasses-Glazed Salmon – AIP Recipes
November 17, 2021
This AIP recipe requires pomegranate molasses, which is an ingredient used in Lebanese cooking. It is made by simmering pomegranate juice until it’s concentrated enough to have a syrup consistency. It has a lovely sweet tang that pairs very well with salmon. For other autoimmune recipes, download the Foogal app on Google Play and the App Store.
Cuisine type: American
Cooking time: 15 minutes
Active preparation time: 10 minutes
Number of servings: 4
Dish type: Main
- 3 or 4 – 6 to 8 ounces salmon fillets
- 1 tablespoon grated fresh ginger
- 3 to 4 garlic cloves, crushed
- ¼ cup fresh orange juice (approximately half of an orange)
- 2 tablespoons pomegranate molasses plus 1 2 Tbsp more for the glaze
- 1 tablespoon coconut oil for greasing the pan
Combine ginger, garlic, orange juice, and 2 Tbsp pomegranate molasses. Pour over salmon and marinate at room temperature for 15 minutes.
Preheat oven to 425F. Line a baking sheet with parchment paper or tin foil. Lightly grease with coconut oil or other cooking fat.
Remove salmon from marinade and place (skin-side-down if your salmon has skin) on the prepared baking sheet. Discard remaining marinade.
Drizzle a little more pomegranate molasses on the top of each piece of salmon and either spread with a knife, the back of a spoon, your finger, or a pastry brush. Careful not to put so much on that it’s pouring over the side because any that does will likely burn during cooking. Each salmon fillet will be nicely coated with around 1-2 tsp of pomegranate molasses.
Bake for 12-15 minutes until salmon is fully cooked; opaque throughout and segments flake apart easily.
Tips and Notes:
- Salmon is rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for many diseases, namely cancer.
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