Salmon with Blood Orange and Pomegranate Glaze

This is a great recipe to make during the winter months.  The salmon is rich with color and the blood orange and pomegranate glaze makes this dish unique. If you have never used blood oranges just cut them the same way you would cut a regular orange and juice it.  My kids juiced these blood oranges for me and they loved the blood color of the juice.

Salmon with Blood Orange and Pomegranate Glaze:
Pre-Heat Oven:  Broiler
Serves:  6

2 pounds fresh salmon fillets
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 large blood oranges, juiced (1/2 cup juice)
1/2 cup pomegranate juice
4 tablespoons molasses
4 tablespoons brown sugar

Wash the salmon under cold water and pat dry with a paper towel.  Salt and pepper the salmon all over and place in a foiled lined pan that is ready to go into the broiler.  In a small sauce pan on medium heat, cook the fresh blood orange juice, pomegranate juice, brown sugar and molasses until it comes up to a boil.  Then lower the temperature so the liquid simmers and reduces about 10 minutes. The glaze should start to thicken up.  Place the salmon under the hot broiler and cook for 4 minutes (make sure your broiler has been pre-heated).  Then brush 1/2 the glaze on the salmon with a pastry brush.  Return the salmon back to the broiler and cook for another 2 minutes and glaze the salmon again.  Return the salmon back to the broiler and finish cooking about another 2 or 3 minutes.  Serve the salmon hot and pour the extra juice from the pan over the salmon.  Cut several slices of fresh  blood oranges for garnish.


Salmon with Blood Oranges and Pomegranate Glaze