Pan Roasted Pomegranate Glazed Salmon
With the return of pomegranates during the fall and early winter seasons, there's no better time to create a festive meal that utilizes these delicious pomegranate arils. The perfect piece of salmon, topped with a splash of olive oil and covered with Brussel Sprouts and pomegranate arils, with a few basil leaves scattered around for flavor and color and you've got yourself a delicious meal.
Serves 4
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
Nutritional Information:
322 calories
Cannabis Infusion:
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
Nutritional Information:
322 calories
Cannabis Infusion:
- Use your canna-infused oil and drizzle it over the brussel sprouts and salmon. You can always add a little more on top of the salmon and gently rub the oil into salmon filet. I like to take a fork and poke around the flesh of the salmon and then add my canna-oil.
The Stuff You'll Need:
- 1 pound brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 2 tablespoons pomegranate molasses
- 2 tablespoons sweet chili sauce
- 2 tablespoons pomegranate juice
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 1 pinch red pepper flakes
- 1 pound wild caught salmon
- fresh basil for serving
Pay Attention to the Directions:
Preheat oven to 425 degrees F.
On a large rimmed baking sheet, combine the brussels sprouts, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes.
Meanwhile, combine the pomegranate molasses, pomegranate juice, sweet chili sauce, ginger, garlic, and a pinch each of red pepper flakes and salt in a small bowl.
Remove the brussels sprouts from the oven. Add the salmon to the center of the pan. Spoon the pomegranate glaze over the salmon. Transfer to the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness.
Top the salmon with pomegranate arils and fresh basil. Enjoy!
Preheat oven to 425 degrees F.
On a large rimmed baking sheet, combine the brussels sprouts, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes.
Meanwhile, combine the pomegranate molasses, pomegranate juice, sweet chili sauce, ginger, garlic, and a pinch each of red pepper flakes and salt in a small bowl.
Remove the brussels sprouts from the oven. Add the salmon to the center of the pan. Spoon the pomegranate glaze over the salmon. Transfer to the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness.
Top the salmon with pomegranate arils and fresh basil. Enjoy!
