This recipe of orange pomegranate salmon yields a restaurant-worthy dish that elevates any meal. As the salmon roasts in the oven, the citrus glaze caramelises, creating a glossy finish while the fish remains tender and flaky. This recipe is perfect for holiday gatherings, special celebrations, or special dinners.
Ingredients
UNITSIngredients
For the salmon:
1.4 kgSalmon fillet
2 tbspSunflower oil (for brushing pan)
For the citrus glaze:
⅓ cupOrange juice
3 tbspHoney
1 tbspBalsamic vinegar
For the seasoning:
1 tbspFennel seeds
1 tspBlack peppercorns (freshly cracked)
1 tspSea salt or kosher salt
For the topping:
2Oranges (sliced)
1Lemon (sliced)
1 cupPomegranate seeds (from 1 pomegranate)
2-3 stalksGreen onions (sliced, for garnish)
to tasteFinishing salt (optional)
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Directions
Description - Step 1
Preparing the ingredients and the oven
Preheat your oven to 220°C. Slice the oranges and lemon into thin rounds, about ¼ inch thick. Cut the pomegranate in half and remove all the seeds into a bowl - you can do this underwater to avoid staining. Using a mortar and pestle, crush the fennel seeds and black peppercorns together until coarsely ground. Brush a high-walled sheet pan generously with oil.
Description - Step 2
Preparing the salmon
Place the salmon fillet skin-side down on the prepared sheet pan. Pat the salmon dry with paper towels if needed. In a small bowl, whisk together the orange juice, honey, and balsamic vinegar until well combined. Using a pastry brush, generously brush the citrus mixture over the entire top surface of the salmon fillet.
Description - Step 3
Adding the toppings
Arrange the orange and lemon slices over the salmon in an attractive pattern, slightly overlapping them. Scatter the pomegranate seeds evenly across the top and in between the citrus slices. Sprinkle the crushed fennel and black peppercorn mixture evenly over everything, followed by a pinch of sea salt.
Description - Step 4
Roasting the salmon
Place the sheet pan on the middle rack of the preheated oven. Roast for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the salmon reads 63°C. The salmon should be opaque and flake easily with a fork. If you prefer firmer salmon, turn off the oven after 25 minutes and let it continue cooking in the residual heat for 10 more minutes.
Description - Step 5
Resting and garnishing
Remove the salmon from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute. Slice the green onions thinly and scatter over the top. Add a light sprinkle of finishing salt, like sea salt, for extra flavour and texture.
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American
Easy
Main Course
