I love salmon. I really love it. So does Zach, but the rest of my family, well, not so much. I have wanted to make this recipe since I started cooking family paleo meals, but was afraid that no one would go for it. It is inspired from thepaleomom.com. I started us out slowly, making other less fishy fishes like cod, mahi mahi, halibut and sole. I breaded it with almond flour or coconut flour or dipped it in chopped macadamia nuts. This was all good, but finally after a year, I thought, ok, hopefully everyone will at least eat a little piece of the salmon. I even splurged and made buttered egg noodles to go with it so the kids could kind of mix it altogether. Guess what? No one liked it, except Zach and me! Maybe if I called it pink chicken, they would be ok. That is what I used to do with chicken way back when – it was white beef!
This recipe calls for a special ingredient that is key to it success, pomegranate molasses. I ordered it from amazon. You could try it using regular molasses, but I can’t promise how your salmon will work out. Definitely don’t try it for the first time when you are having company.
Pomegranate Salmon – Adapted from thepaleomom.com
Prep time: 10 minutes, then marinate for at least 30 minutes, but longer is better
Cook time: 10 – 15 minutes, depending on how your oven runs
Servings: About 6
2 pounds of wild caught salmon
- 1 tbsp. of minced ginger
- 1 tbsp. garlic infused olive oil or 1 tbsp. minced garlic
- Juice from one medium orange
- 1 tbsp. maple syrup
- 2 tbsp. pomegranate molasses plus another during cooking
- 2 tbsp. pomegranate or white wine vinegar
- salt and pepper
- 1/4 cup chopped fresh thyme or 1 tbsp. dried thyme (optional)
- pomegranate seeds to garnish (optional)
- Combine all the ingredients in a small bowl.
- Rinse your salmon and place into a large pyrex dish, coated with olive or coconut oil.
- Score the salmon so the marinade will penetrate a little better.
- Cover the fish with the marinade and let it sit in the frig for at least 30 minutes, but longer is even better. Fish should be fully immersed in marinade – if it isn’t, add a little more vinegar, syrup and molasses.
- Pre-heat the oven to 400 degrees and place fish into oven to cook.
- About 1/2 way through, check on the fish and put a little more pomegranate molasses on top, maybe a tbsp. or so.
- Cooking time will vary based on the thickness of your fish, so watch carefully.
- Remove the skin before serving.
- Garnish with pomegranate seeds if you desire.
I served mine over sautéed spinach, which was delicious. If you make this with regular molasses, please let me know how it turns out!