Pomegranate Dijon Glazed Salmon With Pistachio Gremolata
Little bit sour, little bit sweet, with just the right amount of herby nuttiness.
Ingredients
- 3/4 pound Atlantic salmon center cut
For the Gremolata:
- 2 tablespoons pistachios chopped
- 1 small clove garlic minced
- 1 tablespoon fresh basil minced
- 1 tablespoon fresh cilantro minced
- 1 tablespoon fresh parsley minced
- 1/2 teaspoon capers
- 1 tablespoon pomegranate arils
- zest of half a lemon
- drizzle of extra virgin olive oil
- 1 brief squeeze of lemon juice
- salt and pepper to taste
For the Glaze:
- 1 teaspoon Dijon mustard
- 3/4 teaspoon pomegrante molasses
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
For the Gremolata:
- Mix all ingredients for the Gremolata in a small bowl together and set aside.
For the Glaze:
- Mix the Dijon mustard, pomegranate molasses, salt and pepper together in a ramekin and set aside. Note: This was enough for a thin glaze over the top, but if you like your glaze thicker, double it up.
For the Salmon:
- Place the salmon in a parchment lined baking dish.
- Spread glaze evenly over the fish and season with salt and pepper.
- Bake for 20 to 25 minutes or until desired doneness. Serve topped with the Gremolata, and a wee sprinkle more of pomegranate arils and parsley for decoration.