Chipotle Pomegranate Glazed Salmon with Tomato Pomegranate Salsa
Ingredients
- 1½ lbs fresh salmon
- ¼ cup Pomegranate molasses or ½ cup pom juice
- 1-2 chipotle pieces+ 1-2 tbsp adobe sauce
- 1 tbsp e.v olive oil
- 2 small cloves garlic grated
- 1 tsp lime or lemon zest
- 2 tbbsp lime or lemon juice
- ½ tsp ground cumin
- salt and pepper as needed
Pomegranate salsa
- 2 cups baby/cherry tomatoes, chopped or halved
- 1 medium pomegranate arils, deseeded , about 1 cup
- 1 jalapeno minced
- 1 ripe avocado diced
- ½ cup loosely chopped cilantro
- 1 small red onion, chopped
- 1-2 tbsp lime juice
- sea salt as needed
To Serve
- Rice pilaf or steamed veggies like broccoli, green beans, asparagus
Instructions
- Preheat the oven to 350 °F.
- Make the pomegranate salsa. In a mixing bowl, combine salsa ingredients. Mix and set aside for now
- Combine olive oil, chipotle pepper and adobo sauce, lime juice+zest, pom juice or molasses, cumin, and garlic in a small bowl.
- Line a baking sheet with foil or parchment paper. Place salmon on foil and pour half the glaze over the salmon ( to intensify the flavor marinate it for 15-30 minutes if you have the time)
- Bake in a 350 °F oven for 15-20 minutes depending on thickness of the filet. I like to add another layer of glaze halfway through cooking time.
- Once done serve the salmon topped with pomegranate salsa and steamed veggies or rice.
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