A festive main dish full of colourful ingredients, this pomegranate salmon is baked with garlic butter glaze and topped with creamy scallion sauce, pomegranate seeds, toasted pecans, and parsley for a wow factor.
Serving size: 6-8
Ingredients for Pomegranate Salmon
- Salmon fillet, 1-1.2 kg
- Sea salt, 2 teaspoons (for salmon)
- Ground black pepper, 1 teaspoon
- Butter, unsalted, ½ Cup
- Garlic, minced, 1 Tablespoon
- Low-carb sweetener, 2 Tablespoons
- Sour cream, full fat, 1 Cup
- Scallion, chopped, ¼ Cup
- Sea salt, ¼ teaspoon (for creamy scallion sauce)
- Zest of one orange
- Pomegranate seeds from ½ of pomegranate
- Parsley, chopped, ¼ Cup
- Toasted pecans, chopped, ¼ Cup
- Juice of lemon, 2 Tablespoons
- Lemon wedges for garnish
Instructions for Pomegranate Salmon
1.Preheat the oven to 177˚C (350˚F). Pat dry the salmon fillet and sprinkle salt and pepper.
2.Make garlic butter sauce by mixing butter, minced garlic, and sweetener in a saucepan over medium heat. Turn off the stove once it starts to foam.
3.Put an aluminum foil on a baking tray and top with parchment paper. Place salmon on the paper and pour garlic butter sauce all over. Wrap aluminum foil around the salmon to prevent the liquid from leaking out. Bake for 15 minutes and take out of the oven.
4.Open the top cover. Put the salmon back to the oven and broil uncovered for about 5-10 minutes until the top turns brown.
5.Remove the salmon from the oven and transfer to a big plate. Remove the aluminum foil and parchment paper gently. Cool down.
6.Make creamy scallion sauce by mixing full fat sour cream, chopped scallions, sea salt, and zest of orange in a bowl. When the salmon is cooled down, spread the sauce evenly.
7.Sprinkle pomegranate seeds, chopped parsley, toasted pecans, and lemon juice over the salmon. Serve with lemon wedges.