Pomegranate Glazed Salmon Recipe
Adapted from Zahav – A World of Israeli Cooking by Michael Solomonov and Steven Cook
Servings: 4 people
- 1 clove garlic peeled and minced
- 1 tablespoon orange zest finely grated
- 1½ teaspoons kosher salt
- pinch ground Aleppo pepper we found some at Wegmans
- 1½ pounds fresh salmon fillet skin on
- oil vegetable or canola for skewers
- ¼ cup pomegranate molasses
Combine the minced garlic, orange zest, salt and Aleppo pepper in a small cup.
Spread this mixture on both sides of the salmon and wrap in parchment paper or the paper they were wrapped in when you purchased them.
Place in the refrigerator for 4 hours. The salt will lightly cure the fish so it stays together when cutting and placing on skewers.
After 4 hours, start your grill or coal fire and remove the salmon from the refrigerator.
Cut the salmon into 1-inch pieces and thread onto wooden skewers that have been brushed with vegetable or canola oil.
When your grill is hot, be sure to carefully coat it with some oil and place the salmon chunks skin side down on to the grates. Important to start with the skin side down. While the salmon is cooking, brush the other side of the salmon with the pomegranate molasses. Once the skin is nice and crispy, carefully flip the skewers to cook the other side of the salmon pieces. Brush the skin side with some more pomegranate molasses and continue cooking until done, about 2 minutes more.Be careful to not overcook the salmon or it will dry out. Remember, the fish will continue to cook some while you are platting the other ingredient and getting ready to serve. You want to have your timing down so everything is ready to go once the salmon is done cooking.
We served the salmon kebabs with seared eggplant slices on top of lentils along side a dish of Israeli couscous, also from the Zahav cookbook but you can serve the salmon with any of your favorite rice dishes and vegetables.
I found this simple way to prepare and serve salmon to be incredible delicious. The fish was most and had tons of flavor. Can’t wait to try some more dishes from this cookbook.