Pomegranate & Mint Baked Salmon with Honey
By Debbie Kornberg
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(Serves 4)
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Ingredients:
1.5 pounds salmon (remove skin from bottom)
1 Tbsp. SPICE + LEAF Salmon Spice Blend
1/8 tsp. sea salt - optional
5 garlic cloves, chopped
1/8 cup pomegranate juice
1/8 cup honey
2 Tbsp. pomegranate molasses
1 Tbsp. soy sauce (can substitute with Tamari or Coconut Amino to make soy-free and/or gluten-free)
1-2 Tbsp. SPICE + LEAF Galili Premium Israeli Olive Oil
3 Tbsp. fresh mint, chopped, (save one Tbsp. for garnish)
1/2 lemon, juice one good squeeze over fish after cooked
3 Tbsp. pomegranate seeds, sprinkled over cooked fish for garnish
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Instructions:
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Step 1: Preheat oven to 350 degrees.
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Step 2: Place salmon in glass baking dish (Pyrex recommended). Rub Salmon Spice Blend onto salmon. Add salt.
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Step 3: In a bowl, combine garlic, pomegranate molasses, pomegranate juice, soy sauce, honey, olive oil & mint.
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Whisk together well. Pour sauce over fish.
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Step 4: Optional: Cover fish and place in the refrigerator to marinate for up to 6 hours.
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Step 5: Bake for 15-20 minutes. Fish should have an internal temperature between 140 - 145 degrees. When done, squeeze lemon juice on top of fish. Garnish with pomegranate seeds and the remaining chopped mint.
