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Pomegranate Salmon

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Servings

8 Servings

Ingredients

  • 1 3 ½ pound side salmon, no skin, no bones, trimmed
  • 1 large red onion sliced very thin
  • ¼ cup olive oil
  • 1 cup pomegranate juice
  • ¼ cup unfiltered apple cider vinegar
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 cup pomegranate seeds optional

Instructions

  • Preheat the oven to 425°F.
  • Place the salmon in a pan just large enough to accommodate the fish in one layer. 
  • Scatter the onions on top and on the sides of the fish. Mix the oil, juice, vinegar, tomato paste, salt, pepper, and turmeric in a bowl, and pour over the fish. 
  • Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens. 
  • Serve hot or at room temperature. Garnish with pomegranate seeds (optional).
  • Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.