Did you know that compared to New Year’s Day, the second highest number of healthy eating resolutions are made the day after the Super Bowl?
No matter when you make your healthy eating resolution, this healthful and light pomegranate and orange glazed salmon with simply stir-fried vegetables will help you keep it.
In this dish, pomegranate juice, orange juice and soy sauce are reduced to a syrupy glaze. Chili garlic paste is then added for heat along with dark brown sugar, which adds a touch more sweetness with a molasses note. All of this combined makes it perfect over salmon.
Wild salmon is always your best choice. The season for fresh salmon has passed, however many fish counters carry wild salmon that is labeled “previously frozen” and it’s available in the frozen seafood section. Some farmed salmon such as Verlasso brand have earned a “Good Alternative” ranking from the Monterey Bay’s Seafood Watch program, which promotes awareness of sustainable seafood choices.
Making your own pomegranate juice would be labor-intensive and expensive. However, for the best flavor and because oranges are in season, I recommend squeezing your own orange juice for this dish.
I served this over a colorful combination of stir-fried carrots, red bell pepper and snow pea pods splashed with a bit of soy sauce. I blanched the snow pea pods before adding to the stir-fry because I wanted to set the color. This blanching technique works well with any green vegetable. Simply get a pot of water boiling, add a generous amount of salt, drop the green vegetable into the salted, boiling water, then remove after it turns a bright green (which only takes seconds). Immediately drain and immerse into ice water to stop the cooking process.
A side of brown rice or quinoa is the perfect accompaniment.
6 ounces snow pea pods, stem ends trimmed and string removed
3/4 cup pomegranate juice
3/4 cup orange juice (preferably freshly squeezed)
3 tablespoons soy sauce, divided
1 teaspoon chili garlic paste
1 tablespoon dark brown sugar (or to taste)
1 tablespoon canola oil, divided, plus more for baking dish
2 (6-ounce) skinless salmon fillets
Freshly ground black pepper, to taste
2 medium carrots, halved lengthwise and thinly sliced diagonally
1/2 large red bell pepper, thinly sliced
Orange slices, for garnish
Preheat oven to 325 degrees.
Prepare an ice bath. Bring a small saucepan of water to a boil. Add salt then snow pea pods, cook 10-15 seconds, drain and immediately immerse into ice bath. Drain again and pat dry. Set aside.
Combine pomegranate juice, orange juice and 2 tablespoons soy sauce in a small saucepan. Bring to a boil, reduce heat and simmer on medium-low 20-25 minutes or until reduced to approximately 1/3 cup with a syrup consistency. Stir in chili garlic paste and dark brown sugar. Set aside.
Lightly oil a glass or ceramic baking dish. Heat a sauté pan over medium-high heat. Add 1 teaspoon canola oil. Season salmon fillets with salt and black pepper. Add salmon fillets to pan and cook until nicely browned, 2-3 minutes per side. Transfer to prepared baking dish. Pour glaze over salmon. Transfer to oven and bake approximately 15 minutes until cooked through to 145 degrees or desired doneness, brushing once with glaze in the pan.
While fish is baking, heat remaining oil in sauté pan. Add carrots and cook 2 minutes, stirring constantly. Add red bell pepper and cook 2 more minutes. Add snow pea pods and cook 1 minute or until just heated through. Add remaining soy sauce.
To serve, place fish over vegetables and drizzle with any remaining glaze in the pan as desired. Garnish with orange slices.