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
- 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
Preheat oven to 375˚F.
Pat salmon dry with paper towel and set aside.
In a small bowl, mix together pomegranate reduction, sugar, soya, ginger and pepper. Stir to completely dissolve sugar.
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).
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.
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.