- 8
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons agave nectar
- 4 garlic cloves, smashed
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground white pepper
- Eight 6-ounce skinless salmon fillets
- GLAZE
- 1/4 cup pomegranate molasses
- 2 tablespoons agave nectar
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated lime zest
- Salt
- 1 cup shelled edamame, for garnish
- 1/2 cup pomegranate seeds, for garnish
- Armenian Rice, for serving
- Directions
- 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.
- 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 fillet
Preparation
Step 1
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.