Recipes // Main Dish Seafood // Pomegranate Glazed Salmon

Pomegranate Glazed Salmon

  • 3/4 cup(s) pomegranate juice
  • 1/4 cup(s) orange juice
  • 1 cup(s) bulgur
  • 2 cup(s) water
  • 4 piece(s) (5 ounces each) skinless center-cut salmon fillet
  • Salt
  • Pepper
  • 5 ounce(s) radishes
  • 5 dried apricot halves
  • 3 green onions
  1. Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
  2. In 1-quart saucepan, heat pomegranate and orange juices to boiling on high. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/3 cup.
  3. In large microwave-safe bowl, combine bulgur and water. Microwave on High 10 to 12 minutes or until bulgur is tender and water is absorbed.
  4. Arrange salmon in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque.
  5. Meanwhile, finely chop radishes, apricots, and green onions. Reserve 1 tablespoon green onion.
  6. Add remaining green onion to bulgur along with radishes, apricots, and 1/8 teaspoon each salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, then glaze. Garnish with reserved green onion.
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