The key to this dish is to glaze your salmon fillets before you grill them on your grill pan, and then to glaze them as they cook as well. That way, they get a gorgeous crust and intense flavor from the marinade itself. For the marinade I combined fresh orange juice, pomegranate molasses, a touch of agave nectar, and tangy Dijon mustard. Simply whisked together and then brushed on your salmon filets that have been seasoned with a touch of salt and pepper. Truly a lovely glaze that is a touch sweet and tangy, with that smoky grilled taste that we all love.
(To view this recipe, click on the blue title of the blog post above*)
Orange & Pomegranate-Glazed Salmon
Ingredients:
- (2) 7-8 oz. salmon fillets
- salt and pepper
- olive oil cooking spray
- 1 Tablespoon pomegranate molasses
- 2 Tablespoons fresh orange juice
- 1 teaspoon agave nectar
- 1 teaspoon Dijon mustard
Directions:
- Spray an indoor grill pan with cooking spray. Heat it over medium-high heat. Whisk all of the glaze ingredients together in a small bowl.
- Sprinkle your salmon fillet with a touch of salt and pepper. Glaze the top of each fillet with half of the glaze.
- Cook the salmon, flipping once, for about 3 minutes per side. Glaze the salmon with the rest of the glaze as it cooks. Serve warm.
Tagged: agave nectar, Dijon mustard, grilled fish, grilled salmon, orange juice, orange-pomegranate glaze, pomegranate molasses, salmon
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