Baked Salmon with Orange-Pomegranate Sauce

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Premium Orange Juice
• ½ cups Liquid Honey
• 1 Pomegranate, Seeds Or Arils, Divided
• 3 Tablespoons Olive Oil
• 1 Lemon, Juiced
• 1 Tablespoon Sumac
• 1 teaspoon Cracked Black Pepper
• 1 teaspoon Sea Salt
• 4 Salmon Fillets

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Lightly coat a baking dish with some of the olive oil.

2. Cut the pomegranate in half and work the seeds loose into a bowl of cold water so the seeds sink and the pith floats off. Drain and pat the seeds dry. Set aside half of the seeds for garnish.

3. In a small saucepan, combine the orange juice, honey and lemon juice. Simmer over medium heat for about 10 minutes until reduced and syrupy. Remove from the heat and stir in the pomegranate seeds you have not set aside. Let cool slightly.

4. Pat the salmon fillets dry. Brush them on all sides with the remaining olive oil, then sprinkle with the sea salt, cracked black pepper and sumac.

5. Place the salmon skin-side down in the baking dish. Bake for 12 to 15 minutes, until the thickest part reaches 145°F (63°C) and the flesh flakes easily. Rest for 3 minutes.

6. Spoon some of the orange-pomegranate sauce over the salmon, scatter with the reserved pomegranate seeds, and serve with the remaining sauce on the side.