Pomegranate Glazed Salmon & Lebanese Rice
Inspired by my love for Mediterranean food and my Persian heritage, I created this recipe that is perfect for any holiday, weekend dinner, or any festivity. This pomegranate glazed salmon and Lebanese rice has everything you would want in a meal – from buttery rice, to crunchy pine nuts, tangy pomegranate glaze, salty feta, and of course fresh mint. The four elements that should be considered for every dish: salt, fat, acid, and heat. Of course the infamous book written by Samin Nosrat allowed me to put these elements to the test for myself. Here is the breakdown of how I used these elements to make the dish:
Salt: Salt well. I like to use kosher salt personally because it is less dense than traditional salt. Use your fingers to add the salt rather than a shaker.
Fat: The salmon naturally has fat in it. However, I used avocado oil to rub on the salmon before baking and used ghee in the rice.
Acid: The pomegranate glaze! To me, this was what the dish needed to be brought to life and add some tang.
Heat: You want the salmon and the rice cooked perfectly so the salmon is lightly crisp on the edges but soft in the middle. And of course, fluffy rice is the goal.
This pomegranate glazed salmon dish is light, yet packed with so much flavor. I hope you all enjoy it!
Pomegranate Glazed Salmon and Lebanese Rice
Ingredients
Pomegranate Salmon
- 2 lbs salmon fillets
- 1/2 cup pomegranate molasses Sadaf brand
- 1 tbsp avocado oil
- salt & pepper
Lebanese Rice
- 2 cups basmati rice
- 1 tsp turmeric
- 2 cloves garlic finely minced
- 2 tbsp ghee or butter + more for after rice is cooked
- cinnamon pinch
- 1/4 tsp cumin
- 3 cups vegetable broth low sodium
- 1 bay leaf
- salt to taste
Garnish
- fresh mint
- feta
- toasted pine nuts
- pomegranate seeds
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- Pour pomegranate molasses into a small saucepan to heat up. Save some to brush on top salmon after cooked.
- Massage avocado oil into salmon. Add salt and pepper (both sides).
- Use a brush to glaze on the pomegranate molasses generously. Put in oven for about 20 minutes.
- Meanwhile, make the rice by first sautéing the ghee with the aromatics and spices.
- Once you begin to smell the aromatics, add the broth and bay leaf and bring up to a boil.
- Once rice is at a boil, bring to a simmer and cook until all liquid is absorbed. Adjust for salt.
- When the salmon is finished cooking, finish off with putting in the broiler for about 2-3 minutes. Check often to make sure it does not burn.
- Then, brush salmon with remaining glaze.
- Arrange platter by laying down a bed of rice, arranging salmon on top, and then putting the garnishes on top. Enjoy!
Thx!