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Baked Alaskan Salmon Fillets with Pomegranate Fig Sauce

Salmonfilet_inpan

rating

  • Current rating: 4.0/5
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3 ratings
35
prepare
25
cook
4
serves

INGREDIENTS

.5 cup pomegranate juice
.25 cup water, tap
2 ounce figs, dried, uncooked
8 ounce quinoa, rinsed, drained
1 tablespoon olive oil, XVO
1 tsp balsamic vinegar
.25 tsp salt, sea salt
.25 tsp black pepper, fresh ground
24 oz coho salmon, wild, 6 oz portions

INSTRUCTIONS

  1. 1
    Preheat oven to 450 degrees. Place all ingredients in saucepan. Bring to a boil; reduce and simmer 5 to 10 minutes, until thickened. Sauce will continue to thicken as it cools; if need be, reheat with extra juice or water to thin out sauce for service.
  2. 2
    Meanwhile, bake the salmon. Place seasoned fillets on lightly oiled baking sheet and place on middle rack in oven. Bake until salmon flakes easily, about 10 minutes. Remove from oven and serve with sauce.
  3. 3
    Next for Pilaf:
  4. 4
    Quinoa Pilaf with Cherries and Pecans

Chef Nathan Sanford

Chef Nathan Sanford
Jun 29, 2012 11:20 CDT

Great picture too!

mianzola

mianzola
Aug 2, 2010 13:24 CDT

Delicious!

atair

atair
Feb 11, 2010 17:49 CST

sounds (and looks) delicious!

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