Servings:
Makes 4 servings
Ingredients
- 1 teaspoon grated lemon rind
- 2 tablespoon fresh lemon juice
- 3 tablespoon honey
- 4 teaspoon chili powder
- 2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 6 ounce pomegranate juice
- 1/2 teaspoon kosher salt
- 4 teaspoon (6-ounce) salmon fillets, skinned (about 1-inch thick)
Preparation
Baking Directions:
Preheat oven to 400 degrees F.
Combine first eight ingredients in a bowl and mix well; brush both sides of fish with the mixture.
Reserve remaining pomegranate liquid.
Place fish on a broiler pan coated with cooking spray.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Place remaining pomegranate mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2-3 minutes).
Serve with salmon, and garnish with pomegranate and parsley.
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