Salmon With Pomegranate Ginger Glaze |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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As published in the Fall 2005 edition of Raley's Something Extra magazine Ingredients:
1 cup pomegranate juice |
1/2 cup honey |
6 slices fresh ginger (quarter size slices) |
2 lemons, sliced |
24 ounces salmon fillets |
sea salt and pepper |
arugula or watercress leaf |
Directions:
1. Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 to 15 minures or until reduced by at least half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools.
2. Meanwhile, rinse salmon and pat dry. Sprinkle the sea salt and pepper and cook on a well-oiled grill for 5 - 7 minutes per side or until salmon reaches 150F on a meat thermometer. Serve over a bed of arugula and drizzle with pomegranate glaze.
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