Pomegranate Glazed Salmon and Lebanese Rice
Buttery, flavorful rice meets tangy salmon with a fresh mint and feta topping. This dish is sure to be a crowd pleaser at any dinner party, holiday, or gathering!
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!