- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 6
Ingredients
- ¾ cup
- pomegranate juice
- 175 mL
- 3 tbsp
- maple syrup or honey
- 45 mL
- 2 tsp
- chopped fresh thyme
- 10 mL
- 2 lb
- 1 side of salmon
- 1 kg
- ¾ tsp
- salt
- 4 mL
- ½ tsp
- pepper
- 2 mL
- ½ cup
- low-fat sour cream
- 125 mL
- 1 tbsp
- chopped fresh dill
- 15 mL
- 1 tbsp
- prepared horseradish
- 15 mL
Method
- Step 1
- Preheat oven to 400ºF (200ºC). To make glaze, combine pomegranate juice and maple in small skillet set over medium-high heat. Bring to a boil then reduce to a simmer 5 to 10 min., until reduced to about ⅓ cup (75 mL) and consistency of maple syrup. Stir in thyme.
- Step 2
- Season salmon with salt and pepper. Place salmon on parchment-lined baking sheet and brush with pomegranate glaze. Bake 18 to 20 min., brushing with collected juices half-way through, until fish flakes easily with a fork.
- Step 3
- Meanwhile, make sauce by mixing sour cream, dill and horseradish. Serve salmon with sauce spooned over top.
Tips
Substitute maple syrup for honey, or 100% cranberry juice for pomegranate juice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
