Pom Pom Salmon Recipe
Recipe information
Make Pom Pom Salmon in just 40m. Pom-pom refers to the use of pomegranate. This is a 7 ounce piece of hand-cut wood-fire grilled salmon, basted and caramelized with pomegranate molasses, served atop a puree of vanilla sweet potatoes with cream cheese, lemon juice and a splash of bourbon vanilla. Paired with a chilled slaw of fresh shaved fennel, arugula and ruby grapefruit.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Sweet Potato Puree
Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and return to the pot.
2. Make the Sweet Potato Puree
Add cream cheese, lemon juice, bourbon vanilla extract, and salt to the drained sweet potatoes. Mash until smooth and creamy. Set aside.
3. Prepare the Salmon
Preheat a grill or grill pan over medium-high heat. Season the salmon fillet with salt and black pepper. Grill for about 3-4 minutes per side, basting with pomegranate molasses in the last minute of cooking.
4. Prepare the Slaw
Thinly shave the fennel bulb and segment the ruby grapefruit. In a bowl, combine shaved fennel, arugula, and grapefruit segments. Drizzle with olive oil and season with salt and pepper. Toss gently.
5. Serve
On a plate, place a generous scoop of the vanilla sweet potato puree. Top with the grilled salmon and drizzle any remaining pomegranate molasses over the top. Serve alongside the chilled slaw.
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