Roasted Pomegranate Salmon With Jeweled Couscous
This gorgeous roasted pomegranate salmon is marinated in an orange miso pomegranate glaze, then pan-roasted in the oven where it crisps up on the edges and the glaze is slightly caramelized for a beautiful fall dinner.
Salmon is on sale as are pomegranates, so we are combining the two to create this beautiful pomegranate glazed roasted salmon that is slightly sweet with great umami flavor from the miso.
If you like miso-glazed salmon, you will love this recipe with a sweet pomegranate twist. I paired the salmon with a delightful jeweled Israeli couscous. If you don’t have couscous, you can use orzo pasta or wild rice with the filling for a similar effect.
This beautiful recipe looks elaborate and complicated, but it’s actually quite easy to pull together and you may even have all the ingredients on hand. I made my own pomegranate molasses for this recipe – which can be prepared ahead of time.
The recipe was a huge hit with my kids. they absolutely LOVE salmon and even more, they love pomegranate arils. I’ve made this recipe many times and the most important part is to allow the salmon to sit in the marinade for at least an hour – but overnight would be amazing if you plan ahead.
Ingredients
Couscous
- 2 tablespoons extra virgin olive oil, divided
- 2 cups pearled couscous
- 1/4 cup shallot, finely chopped
- 1 1/2 cups water or broth
- 1/2 teaspoon salt
- 2 tablespoons raisins
- 1/3 cup fresh mint leaves, roughly chopped
- 1/4 cup pomegranate arils
- 3 tablespoons roasted salted pistachios, chopped
- 2 teaspoons freshly grated lemon or orange zest
- 1 tablespoon fresh lemon or orange juice
Salmon
- 3 tablespoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 orange, zest, and juice
- 3 tablespoons pomegranate molasses *see notes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup pomegranate arils
How to Make a Roasted Salmon With Pomegranate Glaze
For the salmon:
Prepare the marinade by placing the miso paste, maple syrup, olive oil, minced garlic, orange juice and zest, pomegranate molasses, plus salt and pepper into a small saucepan. Whisk together and heat over low heat until smooth.
Pour the sauce over the salmon and marinate the salmon for at least 20 minutes, and up to overnight. The longer it marinates, the more it infuses the salmon with the flavors.
Heat the oven to 400° F. Place the baking rack in the middle of the oven.
Place the marinated salmon on a parchment-lined sheet pan. Roast in a preheated oven for 15 to 20 minutes depending on the thickness of the salmon.
Meanwhile, prepare the couscous
In a medium-size pot, add olive oil and the shallot and cook until tender, about 2-3 minutes.
Add the water or broth and bring to a boil. Add the couscous and cook for about 10 minutes covered until the couscous is cooked through. Fluff with a fork. Add the raisins, pistachios, pomegranate arils, mint, grated citrus zest, and citrus juice as well as 1 tablespoon of olive oil. Stir until combined.
Place the couscous on a large platter and place the roasted salmon on top of the couscous. Top the salmon with fresh pomegranate arils and garnish the dish with extra mint if desired.
Roasted Pomegranate Salmon With Jeweled Couscous
Ingredients
Salmon
- 3 tablespoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 orange zest and juice
- 3 tablespoons homemade pomegranate molasses *see notes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup pomegranate arils
Couscous
- 2 tablespoons extra virgin olive oil divided
- 2 cups pearled couscous
- 1/4 cup shallot finely chopped
- 1 1/2 cups water or broth
- 1/2 teaspoon salt
- 2 tablespoons raisins
- 1/3 cup fresh mint leaves roughly chopped
- 1/4 cup pomegranate arils
- 3 tablespoons roasted salted pistachios chopped
- 2 teaspoons freshly grated lemon or orange zest
- 1 tablespoon fresh lemon or orange juice
Instructions
- For the salmon:
- Prepare the marinade by placing the miso paste, maple syrup, olive oil, minced garlic, orange juice and zest, pomegranate molasses, plus salt and pepper into a small saucepan. Whisk together and heat over low heat until smooth.
- Pour the sauce over the salmon and marinate the salmon for at least 20 minutes, and up to overnight. The longer it marinates, the more it infuses the salmon with the flavors.
- Heat the oven to 400° F. Place the baking rack in the middle of the oven.
- Place the marinated salmon on a parchment-lined sheet pan. Roast in a preheated oven for 15 to 20 minutes depending on the thickness of the salmon.
- Meanwhile, prepare the couscous
- In a medium-size pot, add olive oil and the shallot and cook until tender, about 2-3 minutes.
- Add the water or broth and bring to a boil. Add the couscous and cook for about 10 minutes covered until the couscous is cooked through. Fluff with a fork. Add the raisins, pistachios, pomegranate arils, mint, grated citrus zest and citrus juice as well as 1 tablespoon of olive oil. Stir until combined.
- Place the couscous on a large platter and place the roasted salmon on top of the couscous. Top the salmon with fresh pomegranate arils and garnish the dish with extra mint if desired.
Notes
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