Salmon baked in pomegranate sauce
3 servings
65 minutes
Salmon baked in pomegranate sauce is an elegant dish that combines the juiciness of noble fish with the exquisite sweet-sour note of pomegranate. Marinating in pomegranate juice with aromatic spices reveals the tenderness of salmon, making it incredibly soft and rich in flavor. A light caramelization on the baked surface gives the dish an appetizing appearance and a subtle fruity hint. In European cuisine, such a combination is popular for its balanced play of flavors, where the sweetness of pomegranate complements the natural fattiness of the fish. Serving it with a refreshing salad made from greens, cucumbers, and cherry tomatoes makes the dish complete and harmonious. An ideal choice for dinner that will impress guests with its uniqueness and gastronomic sophistication.
1
For the salad: ready salad mix, cucumber, cherry tomatoes, onion.
- Mixed salad leaves: 200 g
- Cucumbers: 1 piece
- Cherry tomatoes: 4 pieces
- Sweet red onion: 1 head
2
Salad dressing: salt, a pinch of sugar, lemon juice, olive oil, grainy mustard.
- Salt: to taste
- Sugar: pinch
- Lemon juice: to taste
- Olive oil: 50 ml
- Grainy mustard: 1 teaspoon
3
Marinate the salmon steak in pomegranate juice and spices (salt, allspice, ground black pepper from a grinder). Add a couple of lemon slices and let it sit for 30 minutes. Then place the fish on a 'bed' of onions, pour the marinade over it, and send it to the oven for 25-30 minutes.
- Salmon steak: 1 piece
- Pomegranate juice: 1 glass
- Salt: to taste
- Allspice peas: to taste
- Freshly ground black pepper: to taste
- Lemon: 1 piece
- Sweet red onion: 1 head
4
When serving, drizzle with lemon juice and pour with sauce.
- Lemon juice: to taste