Sumptuous Pomegranate-Glazed Salmon with Aromatic Fennel Slaw
This sumptuous Pomegranate-Glazed Salmon with Aromatic Fennel Slaw brings a touch of opulence to your dining table. The rich, omega-3-packed salmon fillet is coated in a sweet and tangy pomegranate glaze, providing a beautiful contrast to the crisp, aniseed-flavoured fennel slaw, making it a perfect dish for those who love a culinary adventure.
BUY SALMON FILLETS
What you’ll need
- FOR THE SALMON
- 4 salmon fillets (about 150g each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- FOR THE POMEGRANATE GLAZE
- 100ml pomegranate juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- A pinch of salt
- FOR THE FENNEL SLAW
- 1 large fennel bulb, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Pomegranate seeds, for garnish
Let's Cook!
Step 1
Preheat your oven to 200°C (392°F).
Step 2
Season the salmon fillets with salt and pepper, and brush them with olive oil. Place them on a baking sheet lined with parchment paper.
Step 3
In a small saucepan, whisk together the pomegranate juice, honey, minced garlic, Dijon mustard, and a pinch of salt. Bring to a simmer and reduce until the mixture thickens into a glaze.
Step 4
Brush the salmon fillets with the pomegranate glaze and bake in the oven for 12-15 minutes or until the salmon is just cooked through and flakes easily with a fork.
Step 5
While the salmon is baking, prepare the fennel slaw by combining the sliced fennel, red onion, and chopped dill in a mixing bowl. Dress with lemon juice and extra virgin olive oil, and season with salt and pepper.
Step 6
To serve, place a generous helping of fennel slaw on each plate, top with a salmon fillet, and garnish with pomegranate seeds.
