Pair roasted salmon with a ginger-infused reduction of pomegranate juice with a touch of cider vinegar and sugar for a colorful and flavorful dish. Photo credit: Sommer Collier from A Spicy Perspective.
5m
PREP TIME
10m
COOK TIME
300
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 1 pound center-cut salmon fillet, skin removed
- 1 tablespoon olive oil
- 3/4 teaspoon McCormick® Whole Thyme Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1 cup pomegranate juice
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons McCormick® Ground Ginger
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place salmon on foil-lined baking pan. Brush with oil. Sprinkle evenly with thyme and sea salt.
- 2 Bake 10 minutes or until fish flakes easily with a fork.
- 3 Meanwhile, mix pomegranate juice, sugar, vinegar and ginger in medium saucepan. Bring to boil on medium-high heat. Boil 8 to 10 minutes or until reduced to about 1/3 cup. Spoon sauce over salmon to serve.
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