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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. 
Course Main Course
Cuisine Mediterranean
Keyword Roasted Pomegranate Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 20 minutes
Total Time 50 minutes
Servings 5
Calories
Author Eva Fry

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

Notes - Pomegranate molasses is hard to find but super easy to make at home. 
In a medium saucepan, add 2 cups of 100% pure pomegranate juice.  Simmer over medium-low heat for 25 minutes until the juice has reduced by half.  Add 1-2 tablespoons of honey and stir.  Remove from heat and the pomegranate molasses will thicken as it cools.