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Pomegranate Soy Glazed Salmon

plate

Yield

4 servings

kikkoman products used:

ingredients

Pomegranate Soy Glaze:
3 tablespoons honey
3 tablespoons pomegranate juice
2 tablespoon balsamic vinegar
1 tablespoon Kikkoman Soy Sauce (use the gluten-free version if needed for diet)*
1 tablespoon whole grain mustard
2 teaspoons corn starch (or arrowroot)
pinch of cayenne pepper

 

Salmon:
(4) 8oz salmon filets
1 tablespoon coconut oil
salt and pepper
pomegranate seeds and sliced green onions for garnish, optional

 

*substitute coconut aminos for soy sauce if paleo

directions

  1. Preheat oven to 300 degrees with the oven in the middle rack.
  2. Make the pomegranate soy glaze by combining all ingredients in a small sauce pan over medium heat. As soon as the mixture starts bubbling, simmer for 1 minute until the sauce has thickened. Remove the pan from heat, cover with a lid to keep it warm, and set it aside.
  3. Pat the salmon dry, and season with salt and pepper. Preheat a large oven safe skillet over medium high heat. Add the coconut oil. Cook the salmon skin side up for 1 minute. Flip the salmon to be skin side down, and cover the filets in the pomegranate soy glaze. Transfer the skillet to the oven, and cook until the salmon reaches an internal temperature of 125 degrees, about 7-10 minutes depending on how thick your salmon is. Remove from the oven, and serve warm.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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