Wednesday, July 18, 2012

Pomegranate-Glazed Salmon With Armenian Rice

Having pomegranate molasses from last night's recipe, I decided to pull out this one from my to try file that has been passed up because I didn't have the molasses.  I hate to get an ingredient with only one use for it.  Well unlike in school house rock, it seems two was the magic number.  This one was vastly superior to last night's dinner.  My only complaint was with mother nature.  I did not enjoy the woody aspect of the pomegranate arils.  Loved the tart pop but that woody crunch after was a texture issue for me.  I kept thinking that I was getting a fish bone.  I learned to work with it and over the course of dinner, I found myself enjoying it more and more.  The flavor of the fish was awesome.  I even enjoyed the mint.  I usually have an issue with mint in savory dishes.

Pomegranate-Glazed Salmon With Armenian Rice

2 T  soy sauce
1 T  extra-virgin olive oil
1 T  fresh lemon juice
1 T  fresh lime juice
1 T  agave nectar
2    garlic cloves,smashed
1 1/2 tsp  finely grated fresh ginger
1/2 t  kosher salt
1/2 t  freshly ground white pepper
4   Six-ounce skinless salmon fillets
2 Tbsp  pomegranate molasses
1 T  agave nectar
1 T  soy sauce
1    garlic cloves,minced
1 1/2 tsp  finely grated fresh ginger
1 1/2 tsp  finely grated lime zest
1/2 c  shelled edamame,for garnish
1/4 c  pomegranate seeds,for garnish
Armenian Rice,for serving

1. PREPARE THE SALMON: Combine the soy sauce, olive oil, lemon juice,
lime juice, agave nectar, garlic, ginger, salt and white pepper in a
large, shallow dish. Add the salmon fillets and turn to coat. Cover and
refrigerate for 1 hour, turning a few times.
2. MAKE THE GLAZE: Meanwhile, in a medium bowl, whisk the pomegranate
molasses with the agave nectar, soy sauce, garlic, fresh ginger and
lime zest.
3. Preheat the broiler. Transfer the salmon fillets to a large rimmed
baking sheet. Season with salt and brush with half of the glaze. Broil
4 inches from the heat for about 3 minutes, until the fillets begin to
brown. Brush the fillets with the remaining glaze and broil for about 3
minutes longer, until richly glazed and the fish is just cooked through.
Transfer the fillets to plates. Garnish with the edamame and
pomegranate seeds and serve with Armenian Rice.

Armenian Rice
3/4 stick    unsalted butter
1 1/2  ounces vermicelli or angel hair pasta,broken into 2-inch lengths (1
1/4 c  pine nuts
2 c  long-grain white rice
4 c  chicken stock,warmed
Kosher salt and freshly ground white pepper
2 T + 2 t  thinly sliced mint leaves

1. In a large pot, melt the butter. Stir in the vermicelli and pine
nuts and cook over high heat until golden brown, 3 minutes. Stir in the
rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white
pepper.  Cover and cook over low heat for 25 minutes, until the rice is
tender and the stock has been absorbed. Uncover, fluff with a fork and
cover again. Let stand for 20 minutes. Stir in half of the mint; season
with salt and pepper. Transfer the rice to a bowl. Garnish with the
remaining mint and serve right away.

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