Pomegranate-Glazed Salmon

Prep time: 10min
Total time: 35min
Serves: 6
¾ cup
pomegranate juice
175 mL
3 tbsp
maple syrup or honey
45 mL
2 tsp
chopped fresh thyme
10 mL
2 lb
1 side of salmon
1 kg
¾ tsp
salt
4 mL
½ tsp
pepper
2 mL
½ cup
low-fat sour cream
125 mL
1 tbsp
chopped fresh dill
15 mL
1 tbsp
prepared horseradish
15 mL
Per serving (⅙ of the recipe):
calories
320
fat
16 g
saturated fat
4 g
carbs
15 g
sugar
14 g
protein
28 g
cholestrol
80 mg
fibre
0 g
sodium
410 mg

Directions

  1. Preheat oven to 400ºF (200ºC). To make glaze, combine pomegranate juice and maple in small skillet set over medium-high heat. Bring to a boil then reduce to a simmer 5 to 10 min., until reduced to about ⅓ cup (75 mL) and consistency of maple syrup. Stir in thyme.

  2. Season salmon with salt and pepper. Place salmon on parchment-lined baking sheet and brush with pomegranate glaze. Bake 18 to 20 min., brushing with collected juices half-way through, until fish flakes easily with a fork.

  3. Meanwhile, make sauce by mixing sour cream, dill and horseradish. Serve salmon with sauce spooned over top.