Air Fryer

Air Fryer Pomegranate Glazed Salmon

Image

Drescription

Pomegranate lends its sweet-tart essence and ruby hue to this impressive weeknight dinner or special-occasion main dish in two ways: First, pomegranate molasses is the base of a fruity glaze for the salmon fillets, resulting in perfectly caramelized exteriors. While the fish cooks, we toss together a bold and colorful relish of pomegranate arils, cilantro and spicy serrano chiles to cut through the richness of the salmon. And since it's ready in just about 20 minutes, you'll have plenty of time for your guests or family.

Ingredients

  • 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

Directions

  1. Whisk the pomegranate molasses, sweet chili sauce, soy sauce, garlic, 1 teaspoon of the honey, half of the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Brush the glaze on top of the salmon fillets and season each with 1/4 teaspoon salt and a few grinds of pepper.
  2. Arrange the fillets in the basket of a 6-quart air fryer, making sure they are not touching. Cook at 400 degrees F until the tops are dark golden brown in spots and caramelized all over and the salmon easily flakes with a fork when gently pressed, 6 minutes for medium rare and 7 minutes for medium (see Cook's Note).
  3. Meanwhile, combine the pomegranate arils, cilantro, olive oil, serrano, remaining 1 teaspoon honey, remaining lime juice, 1/4 teaspoon salt and a few grinds of pepper until well combined.
  4. Transfer the salmon to a serving platter and spoon the pomegranate relish over top.
Image Image

Related Post

Image
Prawn

Champagne Shrimp and Pasta

A friend of mine gave me this Champagne shrimp and pasta recipe and it has become a family favorite. It is elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Read More
Image
BBQ & Grill

Campfire Biscuits on a Stick

Who said warm, buttery biscuits weren't campfire food? Thinly twist dough around a stick or skewer and hold over the fire for deliciously toasty campfire biscuits. Want to take it up a notch? Spread some butter on the cooked biscuits and roll them in cinnamon sugar for a sweet treat or Parmesan cheese for savory snack.

Read More
Image
Noodles & Pasta

Spaghetti with Clams, Parsley, Garlic, and Lemon (x2)

In the summertime, I like a bowl of spaghetti with clams for dinner. And I like the clams to bathe in a sauce of olive oil, parsley, enough garlic and red pepper flakes to get your attention, and a dousing of lemon juice so the flavors feel crisp.

Read More
Image
Air Fryer

Air Fryer Hoisin Wings

Change up the usual Buffalo-style game day wings with these sweet and spicy hoisin wings. The secret is the double air frying. By tossing the pre-“fried” wings in the glaze then “frying” again, the glaze bakes on, creating a sticky, finger-licking wing.

Read More