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–+ servings
Christmas Salmon

Christmas Salmon with Sweet Pomegranate Sauce Delight

Impress your guests with this Christmas Salmon, enhanced by a vibrant sweet-tart pomegranate sauce. A healthier holiday option that’s easy to prepare!
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Prep Time 9 minutes
Cook Time 9 minutes
Total Time 18 minutes
Servings: 6 fillets
Course: Dinner
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup Pomegranate Molasses sweet-tart flavor; balsamic glaze can be substituted
  • 1/4 cup Maple Syrup can be reduced for less sweetness
  • 2 tablespoons Butter replace with olive oil for dairy-free
  • 1 teaspoon Vanilla can be omitted
  • 1 teaspoon Dried Rosemary use fresh as substitute
  • to taste Salt essential for seasoning
  • to taste Pepper essential for seasoning
For the Salmon
  • 6 pieces Salmon Fillets can use steelhead trout or sockeye salmon
  • to garnish Pomegranate Seeds for presentation
  • to garnish Fresh Rosemary Sprigs for presentation

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • frying pan

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium frying pan, combine pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper. Bring to a boil and let it thicken for about 4 minutes.
  3. Lay the salmon fillets on the baking sheet and spread the cooled sauce over each fillet.
  4. Bake the salmon for 8-9 minutes until it reaches an internal temperature of 140°F.
  5. Garnish with fresh rosemary and pomegranate seeds before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 700mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 6mgCalcium: 25mgIron: 1mg

Notes

Ensure uniformity in fillet thickness and monitor the sauce while boiling to prevent burning. This dish pairs well with light salads or roasted vegetables, and leftovers can easily be stored in the fridge for up to 3 days.

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