Combine juice, brown sugar, and cinnamon in a saucepan. Simmer, uncovered, for 8 minutes or until reduced by half.
Not only is this recipe delicious but it's also colorful! This dish will satisfy your tastebuds and look wonderful on your table.
Servings and Ingredients
|1 c. pomegranate juice|
|1 tbsp. packed Hy-Vee brown sugar|
|½ tsp. Hy-Vee ground cinnamon|
|1 (1-lb.) Bristol Bay wild Alaska sockeye salmon fillet with skin|
|2 tbsp. Hy-Vee salted butter, melted|
|1 Cara Cara orange, peeled and chopped|
|½ c. pomegranate arils|
|½ c. pitted dried dates, chopped|
|½ c. Hy-Vee pecan pieces|
|½ small fennel bulb, sliced and chopped; fronds reserved for topping|
|¼ c. red onion, sliced|
|Baby arugula , for serving|
|Lime wedges , for garnish|
Things To Grab
- Parchment paper-lined rimmed baking pan
Pat salmon dry; place on parchment-lined rimmed baking pan. Brush with butter. Bake at 350 degrees for 12 to 15 minutes or until salmon flakes easily.
Meanwhile, toss together chopped orange, pomegranate arils, dates, pecans, fennel, and onion in a medium bowl.
To serve, line platter with arugula, if desired. Add salmon. Top with orange mixture, sauce, and fennel fronds. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 50mg
- Sodium: 85mg
- Total Carbohydrates: 26g
- Protein: 17g
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