Category Archives: pomegranates

Broiled Salmon w/ Pomegranate – Red Wine Glaze


It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Broiling is a fast and fool-proof method for cooking salmon.  Depending upon the thickness of the fish it can take as little as 8-10 minutes.  This flavorful glaze comes together quickly in the time it takes your broiler to heat up.  You can squeeze your own pomegranate juice or use a pre-bottled one (Pom is particularly good if you can find it).  If you don’t have pomegranate molasses feel free to substitute honey. Serve the salmon steaks with sautéed cauliflower or a vegetable of your choosing.


4 salmon steaks, pin bones removed

Salt & freshly ground black pepper

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons minced shallot

1/3 cup pomegranate juice

1/2 cup dry red wine

2 tablespoons balsamic vinegar

1 tablespoon pomegranate molasses

1/4 pomegranate seeds

  • Preheat a broiler to high.  Coat a broiler pan with non-stick cooking spray and set aside.
  • Heat the oil in a small saute pan set over medium-high heat.  When the oil shimmers add the garlic and shallots and saute for 1-2 minutes or until fragrant.
  • Add the pomegranate juice, wine, balsamic vinegar and pomegranate molasses.  Bring to a boil then reduce the heat.
  • Stir in the pomegranate seeds and cook until the liquid has reduced by half.
  • Generously sprinkle the salmon steaks with salt and pepper and place on the prepared pan.  Brush the glaze over the top side of the salmon.
  • Broil for 4-5 minutes the remove the pan from the oven.  Brush the top side of the salmon again with the glaze then flip the steaks.
  • Brush the glaze on the (new) top side of the steaks and return them to the broiler for an additional 3-4 minutes or until the salmon is cooked through to your liking.  The amount of cooking time will vary depending upon personal preferences and the thickness of the steaks.
  • Remove the salmon from the oven and give them a final brush of glaze.
  • Move with the salmon to individual plates and top with a drizzle of the remaining glaze and a spoonful of the pomegranate seeds.

Serves 4

Chocolate-Pomegranate-Ginger Bark

photo 3-29

If you are looking for a super easy and festive holiday treat, look no further than this chocolate bark from Fine Cooking magazine.  Laced with candied ginger and ruby red pomegranate seeds it is sure to please.  Wrap it in cellophane bags to give as gifts, put it on a dessert table, or snack on it yourself.  I am fortunate to have a pomegranate tree growing in my yard that produces a bounty of the juicy fruit each year.  The bark will keep in the refrigerator for up to five days so I love to make a big batch of the bark and give it out as hostess gifts throughout the holiday season.


10 ounces bittersweet chocolate, broken into 1 inch pieces

1 cup fresh pomegranate seeds

1 1/2 tablespoons minced candied ginger

1/4 teaspoon fine sea salt

  • Line a baking sheet with a silicone baking mat or waxed paper.
  • Pour the chocolate in a wide, shallow microwave safe bowl and microwave on high until it just starts to melt, about 1 minute.  Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15 second increments, if necessary.
  • Gently stir in half of the pomegranate seeds.
  • Scrape the chocolate mixture onto the baking sheet and spread it into an 8 x 10 inch rectangle.
  • Sprinkle the sea salt and remaining pomegranate seeds over the top of the chocolate, pressing the seeds into the top of the chocolate to secure them in place.
  • Refrigerate until fully set, about 30 minutes.
  • Break the bark into chunks with your hands being careful not to crush the seeds.

Serves 6

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