Baked Salmon with Orange-Pomegranate Sauce

1. 1

   Prepare sauce first.

2. 2

   In a small sauce pan, over medium heat, combine orange juice and liquid honey.

3. 3

   Cook, stirring occasionally, until reduced about half.

4. 4

   The orange juice will take on a darker colour, with a golden quality from the honey.

5. 5

   This takes about 15 minutes.

6. 6

   Add in half the pomegranate seeds and cook a further 2 minutes.

7. 7

   Remove sauce from heat and set aside

8. 8

   Prepare a baking dish with some olive oil and set in the fillets.

9. 9

   Brush the top of each fillet with a little olive oil and sprinkle on lemon juice, followed by sumac, pepper, and salt.

10. 10

    Lastly, pour on the orange-pomegranate sauce.

11. 11

    Cover and chill 30 minutes.

12. 12

    Heat oven to 360 degrees F. Take fish out of fridge.

13. 13

    Sprinkle on the remaining pomegranate seeds, reserving a few for a fresh garnish before serving.

14. 14

    Bake, covered, for 20 minutes or until opaque and flaky.

* Per serving · 4 servings · Values may vary.

No additional tips available.