Pomegranate-Glazed Salmon
Total: 20 min
Yield: 4 servings
2 tablespoons pomegranate molasses
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons low-sodium soy sauce
1 clove garlic, grated
2 teaspoons honey
Juice of 1 lime
Kosher salt and freshly ground black pepper
Four 8-ounce center-cut skinless salmon fillets
1/2 cup pomegranate arils
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon olive oil
1 serrano pepper, seeded and finely chopped
In a medium bowl, whisk together the pomegranate molasses, sweet chili sauce, soy sauce, garlic, 1 teaspoon of honey, half of the lime juice, 1/4 teaspoon of salt, and some freshly ground pepper until well combined. Brush this glaze over the salmon fillets and season each with 1/4 teaspoon of salt and more pepper. Place the fillets in the basket of a 6-quart air fryer, ensuring they are not touching. Cook at 400°F until the tops are dark golden brown and caramelized and the salmon flakes easily with a fork—about 6 minutes for medium rare and 7 minutes for medium (see Cook's Note). Meanwhile, mix the pomegranate arils, cilantro, olive oil, serrano, remaining 1 teaspoon of honey, remaining lime juice, 1/4 teaspoon of salt, and some pepper until well combined. Transfer the salmon to a serving platter and spoon the pomegranate relish over the top.
Yield: 4 servings
2 tablespoons pomegranate molasses
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons low-sodium soy sauce
1 clove garlic, grated
2 teaspoons honey
Juice of 1 lime
Kosher salt and freshly ground black pepper
Four 8-ounce center-cut skinless salmon fillets
1/2 cup pomegranate arils
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon olive oil
1 serrano pepper, seeded and finely chopped
In a medium bowl, whisk together the pomegranate molasses, sweet chili sauce, soy sauce, garlic, 1 teaspoon of honey, half of the lime juice, 1/4 teaspoon of salt, and some freshly ground pepper until well combined. Brush this glaze over the salmon fillets and season each with 1/4 teaspoon of salt and more pepper. Place the fillets in the basket of a 6-quart air fryer, ensuring they are not touching. Cook at 400°F until the tops are dark golden brown and caramelized and the salmon flakes easily with a fork—about 6 minutes for medium rare and 7 minutes for medium (see Cook's Note). Meanwhile, mix the pomegranate arils, cilantro, olive oil, serrano, remaining 1 teaspoon of honey, remaining lime juice, 1/4 teaspoon of salt, and some pepper until well combined. Transfer the salmon to a serving platter and spoon the pomegranate relish over the top.