Tender, flaky salmon got an upgrade for the holidays. I love using seasonal produce, and Christmas time is one of my favorites with pomegranates in abundance. The fresh green herbs and bright red pom seeds makes this dish look just delightful on any holiday table.
Meyer Lemon and Pomegranate Dark Balsamic combine for the perfect marinade and base for the fresh herb and cashew gremolata. The salmon is delicious enough by itself, but when topped with the gremolata -- oh my! Textures and flavors are a perfect match!
1 Filet Wild Caught Salmon
Meyer Lemon EVOO
Pomegranate Dark Balsamic
Salt & Pepper
5-6 Fresh mint leaves, finely chopped
~ 1/2 C Fresh Parsley, finely chopped
1/4 C + Fresh Basil, finely chopped
Roasted Cashews, finely chopped
1/4 - 1/2 C Pomegranate Seeds, plus more for garnishing
1/4 C Meyer Lemon EVOO
2 TBS Pomegranate Dark Balsamic
1/4 Tsp Starlight Herbs Greek Seasoning
Place salmon filet in an air-tight resealable bag. Pour just enough Meyer Lemon EVOO in bag to coat the salmon thoroughly. Drizzle 1-2 TBS Pomegranate in the bag and a few grinds of salt and pepper. Make sure all the air is out of the bag and seal it. Marinate salmon for 1-8 hours.
Preheat oven to 350º F. Place the salmon filet skin side down on a roasting pan/sheet. Bake or grill for 15-20 minutes depending on size, or until flaky and fork tender. Let rest for 3-5 minutes.
Herb & Cashew Gremolata
While salmon is baking, make the gremolata. To save time, fresh herbs and cashews can be finely chopped up together, since they are all going in the same bowl! Place the chopped herbs and cashews in a bowl with the Greek seasoning. Lightly stir until mixed. Add in the pomegranate seeds and oil and balsamic. Gently stir until combined. Spoon over rested salmon. Serve and Enjoy!
Excellent paired with a crisp Sauvignon Blanc.