Sockeye Salmon With Pomegranate & Orange

Trust us when we say you'll want to give this holiday-inspired, baked sockeye salmon with sweet and sticky pomegranate and orange glaze a try this season. Baked low and slow in the oven until perfectly tender and moist, it is a delicious addition to any great holiday feast.

Ingredients

• Sockeye salmon full-side fillet (approx. 1.5 to 2 lb)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups pomegranate juice
• ¼ cup brown sugar
• ¼ cup fresh squeezed orange juice (approx. 1 orange)
• 1 teaspoon Dijon mustard
• 1 tablespoon orange zest from (approx. 1 orange)
• Pomegranate seeds for garnish
• Orange slices for garnish
• Parsley & green onions for garnish

Directions

1. Preheat oven to 300° F.
2. In a small saucepan, add pomegranate juice, brown sugar, orange juice, dijon mustard, and orange zest. 
3. Over a medium heat, bring glaze to a boil. Then drop to a simmer for 20 to 25 minutes, stirring occasionally, until it becomes thickened and a syrup-like consistency. Set aside.
4. Line a large baking sheet with parchment paper. Place salmon skin-side down on the baking sheet. Season with salt and pepper.
5. Generously brush reduced pomegranate and orange glaze over the salmon.
6. Place salmon in the oven and bake for 30 to 38 minutes, or until the internal temperature registers 145° F on a meat thermometer.
7. Transfer salmon to a serving platter. Garnish the top with pomegranate seeds, orange slices, fresh parsley, and sliced green onions.

Notes

• We used sockeye salmon in this recipe for its vivid colour and rich flavour, but you could easily substitute it for any Skipper Otto salmon fillet of your choosing.
• This recipe tends to yield extra glaze. This works beautifully as a dressing in a harvest salad or tossed over roast veggies, but can also be added as an additional drizzle over the salmon before serving. 

Servings: 4 - 5 people