Salmon Recipe
Pan seared, pomegranate glaze, mashed potatoes, brussels sprouts
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Ingredients
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Salmon
Pomegranate Glaze
Mashed Potatoes
Brussels Sprouts
Method
Salmon
- 1
Prepare the Salmon
Season the salmon fillets with salt and black pepper on both sides.
- 2
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
Pomegranate Glaze
- 3
Make the Glaze
In a small saucepan, combine pomegranate juice, honey, and soy sauce. Bring to a boil over medium heat.
- 4
Thicken the Glaze
In a small bowl, mix cornstarch and water until smooth. Gradually add this mixture to the saucepan, stirring constantly until the glaze thickens. Remove from heat.
Mashed Potatoes
- 5
- 6
Brussels Sprouts
- 7
Prepare the Brussels Sprouts
Trim the ends of the brussels sprouts and remove any yellow outer leaves. Cut them in half.
- 8
Roast the Brussels Sprouts
Toss the halved brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and crispy.