- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 6
Ingredients
- ¾ cup
- pomegranate juice
- 175 mL
- 3 tbsp
- maple syrup or honey
- 45 mL
- 2 tsp
- chopped fresh thyme
- 10 mL
- 2 lb
- 1 side of salmon
- 1 kg
- ¾ tsp
- salt
- 4 mL
- ½ tsp
- pepper
- 2 mL
- ½ cup
- low-fat sour cream
- 125 mL
- 1 tbsp
- chopped fresh dill
- 15 mL
- 1 tbsp
- prepared horseradish
- 15 mL
Directions
Step 1
Preheat oven to 400ºF (200ºC). To make glaze, combine pomegranate juice and maple in small skillet set over medium-high heat. Bring to a boil then reduce to a simmer 5 to 10 min., until reduced to about ⅓ cup (75 mL) and consistency of maple syrup. Stir in thyme.
Step 2
Season salmon with salt and pepper. Place salmon on parchment-lined baking sheet and brush with pomegranate glaze. Bake 18 to 20 min., brushing with collected juices half-way through, until fish flakes easily with a fork.
Step 3
Meanwhile, make sauce by mixing sour cream, dill and horseradish. Serve salmon with sauce spooned over top.
Tip
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