Ingredients
4
4 servings
- •⅓ cup pomegranate juice
- •1 tablespoon soy sauce, or to taste
- •1 clove garlic, sliced
- •4 (6 ounce) fillets salmon
- •2 tablespoons olive oil
- •½ pomegranate, peeled and seeds separated
Instructions
- Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
- Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.
Nutritional Facts
Per 4 servings
- Calories: 395
- Carbohydrate: 17g
- Fat: 23g
- Fiber: 0g
- Protein: 30g
- Sugar: 16g
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