Grilled Pomegranate-Glazed Salmon

by Shawnda on August 31, 2011

in Fruit,Lighter & Healthier,Salmon,Seafood

Pomegranate-Glazed Salmon

After nearly 5 years of marriage behind us, a single friend recently asked me to recall the hardest part of being newly-married. You know, if I could actually remember what life was like pre-toddler. My response, “It was the salmon,” I grumbled. “Stupid, stupid salmon.”

The Foodie Groom and I had many similar likes and hobbies but we were polar opposites in the kitchen. Trying to plan a weekly menu was torturous. We could agree on a protein. And that was usually it.

Salmon was a big point of contention. It had to be broiled or grilled with olive oil and rosemary. I wasn’t totally excited about the salmon-rosemary combo but it was a night of not eating pasta & meat sauce so I tried to deal :) After many other salmon dishes were shot down, “we” slowly started to open up to new flavors and preparations.

5 years ago, there would have been no way in hell that my husband would have touched a fruit + fish combo. NONE. Today? He’s a big, big fan of Pomegranate-Glazed Salmon. It’s a great way to use up Pomegranate Molasses, which is how the dish originally came about. The sweet & tangy glaze is made of a short list of pantry and fridge staples and it pairs really well with the smokey, grilled salmon.

Grilled Pomegranate-Glazed Salmon

Grilled salmon with a sweet & sour pomegranate sauce.

Ingredients

  • 2 Tbsp pomegranate molasses
  • 2 tsp spicy brown mustard
  • 2 tsp cider vinegar
  • 1 clove garlic, minced
  • 1 tsp worcestershire
  • Pinch of salt
  • Fresh ground black pepper
  • 1 lb of salmon, skin-on, cut into 4 filets

Instructions

  1. Heat grill to medium.
  2. Whisk all ingredients together and brush half of the glaze onto the salmon filets.
  3. Cook skin-down on the grill for 10-12 minutes, until the center is almost opaque and the fish flakes easily.
  4. Brush the salmon with additional glaze and grill an additional minute.
  5. Remove from heat and serve with remaining glaze.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 25 minutes

Nutritional Information
Calories: 241.5 | Fat: 9.2g | Fiber 0g | Protein 29.1g | Carbs 8g
Weight Watchers PointsPlus: 6

More fun with salmon:
Grilled Maple-Chili Salmon
Salmon with Basil-Lemon-Garlic Butter
Pineapple-Teriyaki Glazed Salmon (Sunny Side Up)
Salmon with Red Grape Agrodolce (Cara’s Cravings)
Grilled Blueberry BBQ Salmon (Pink Parsley)

{ 9 comments… read them below or add one }

1 Michelle @ Michelle's tiny kitchen August 31, 2011 at 5:39 am

I’m still newly married (a year and some change), and my husband won’t go near seafood of any kind. Maybe there’s hope!!! Thanks for sharing :)

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2 Kim (Feed Me, Seymour) August 31, 2011 at 8:17 am

I’m a BIG fan of pomegranates! There is just something about them that is so tasty. I’m not sure I’ll ever be able to convince my hub to eat this, but I’ll make it anyway and try to trick him!

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3 Elina (Healthy and Sane) August 31, 2011 at 10:03 am

Hehe, my husband has come a long way with getting more adventurous with food. It helps that I’ve become interested in cooking and actually enjoy playing around with fun new combos. This salmon looks fantastic!!

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4 Joanne August 31, 2011 at 10:42 am

I was so excited to see what you were going to do with that POM molasses and you didn’t fail to please! I’m so glad the foodie groom has opened his culinary repertoire!

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5 Megan August 31, 2011 at 2:40 pm

For a while I felt like I was seeing pomegranate molasses in every freaking recipe – then when I finally found some and grabbed it, I wasn’t stumbling into recipes calling for it anymore! It’s just sitting there, unopened and unloved. I am definitely making this!

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6 Cookie and Kate August 31, 2011 at 5:52 pm

Oh my, that looks delicious. I can’t wait to see pomegranates at the store again.

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7 Sea Cuisine September 2, 2011 at 10:24 am

We could have never imagined combining pomegranate with seafood, however, this sounds scrumptious! Any suggestions on whether to use fresh or frozen salmon? @Megan we feel like pomegranate molasses can be used with french toast, no reason to let it sit on the shelf!

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8 Kelsey September 2, 2011 at 1:22 pm

Michael would be all over this. Lucky me! Now if I could just get him to like calamari…

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9 Rachel September 6, 2011 at 11:42 pm

Keep the recipes coming…I live in Alaska…so I have something stupid like 100lbs of salmon in my freezer (: so needless to say I’m always looking for new recipes! Yum! Love your recipe!

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