Baked Salmon in Pomegranate Sauce
Description
The dish is prepared without unnecessary complications. The agave nectar used in the recipe can be replaced with 4 teaspoons of brown sugar (both in the marinade and in the sauce). The finished dish can be served at the table.
Instructions
- 1
Step 1
1. To prepare the filling, crush the garlic cloves, finely grate the ginger, and mix all the marinade ingredients in a large shallow dish. Add the salmon fillet, making sure it is completely submerged in the marinade. Cover the dish and refrigerate for 1 hour, turning the salmon several times.
- 2
Step 2
2. Prepare the sauce. Mince the garlic and finely grate the ginger. In a medium bowl, mix all the sauce ingredients except the pomegranate juice. Pour the pomegranate juice into a small saucepan and boil over high heat until reduced to 2 tablespoons. Mix the reduced pomegranate juice with the other sauce ingredients. Preheat the grill broiler. Line a baking sheet with foil. Place the salmon fillets skin-side down on the baking sheet. Season with salt and brush half of the prepared sauce over the fillets using a brush.
- 3
Step 3
3. Fry for about 3 minutes, until the fillet begins to darken. Brush the salmon with the remaining sauce and fry for another 3 minutes, until cooked through. Serve immediately with green beans, if desired.