Brown Sugar and Pomergranate Salmon

Hey, Whiskers!

Salmon is a staple in my parent's kitchen and even when I make other roasted whole fish, we always end up making salmon fillets in some form. Our usual family favorite is teriyaki but for Rosh Hashona, I wanted to try something new and use some pomegranate molasses that we have. I still wanted to balance the tart pomegranate with some brown sugar and a bit of miso to give an umami flavor. I am a garlic'oholic and love adding it to any base so I mixed with some ginger to balance and give more depth of flavor. This recipe takes one bowl, one bag, and one pan, creating a delicious holiday-inspired dish. Enjoy, keep whisking up love and happiness to those around you,

till next time, Sam

Ingredients:

• 4 fillets of salmon
• 2 tablespoons pomegranate molasses 
• 2 tablespoons brown sugar
• 1 teaspoon miso
• 1 teaspoon fresh ginger 
• 1 garlic clove
• 1/4 cup orange juice 
• 1 teaspoon olive oil
• salt and pepper to taste

How To:

1. Chop the ginger and garlic together to create a rough paste.
2. add the rest of ingredients and mix, add salt and pepper to taste.
3. Pour marinade over the salmon, let sit for at least 20 minutes up to overnight
4. Cook at 350 for 15 minutes to cook well,I prefer 12 so as pinker inside.