Pomegranate honey spice-roasted salmon

Today Show, June 2011; Nirmala Narine, 'Nirmala's Edible Diaries'; serve with Curry-apple quinoa salad

Yield: 4 servings ( Serving Size: 6 oz. fillets )
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  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons honey
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground allspice
  • 6 ounces pomegranate juice
  • 1/2 teaspoon kosher salt
  • 4 (6-ounce) salmon fillets, skinned (about 1-inch thick)
  • Cooking spray
  • Fresh pomegranate seeds or arils (for garnish)
  • Fresh curly-leaf parsley (for garnish)


  1. Preheat oven to 400 degrees F.
  2. Combine first eight ingredients in a bowl and mix well; brush both sides of fish with the mixture. Reserve remaining pomegranate liquid.
  3. Place fish on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
  4. Place remaining pomegranate mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2-3 minutes). Serve with salmon, and garnish with pomegranate and parsley.
June 2011

This recipe is a personal recipe added by cindiemiller11 and has not been tested or endorsed by MyRecipes.

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