Wild Salmon with Pomegranate Teriyaki Marinade
Our pomegranate (of course!) version of teriyaki that whips up with minimum fuss and maximum appeal. Beautiful marinade on simple baked wild salmon.
Makes 2 servings
Ingredients
- 2 wild salmon fillets, skin on, about 6 ounces each
- 2 tablespoons Red Crown Pomegranate Reduction*
- 2 tablespoons brown sugar
- 2 tablespoons soya sauce
- 1 teaspoons grated ginger
- black pepper to taste
Instructions
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Preheat oven to 375˚F.
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Pat salmon dry with paper towel and set aside.
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In a small bowl, mix together pomegranate reduction, sugar, soya, ginger and pepper. Stir to completely dissolve sugar.
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Place salmon in large sealable freezer bag and pour in marinade. Gently massage until marinade fully coats salmon. (Make ahead: refrigerate up to 4 hours, and remove 15 minutes before baking).
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Place salmon, skin side down, on baking sheet lined with foil. Cook for 12-15 minutes, until salmon barely flakes apart when fork is inserted.
Notes
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.