sheet pan sticky pomegranate salmon
I dunno, man, pomegranate arils make everything seem more festive.
Ingredients
- 1 lb Brussels sprouts, halved
- 1 lb salmon
- 1 cup dark brown sugar
- 1/2 cup pomegranate juice
- 1/4 cup apple cider
- 2 tbsp soy sauce
- 2 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup pomegranate arils
- steamed rice, mashed potatoes, or polenta, to serve
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- In a bowl, whisk together the brown sugar, pomegranate juice, apple cider, soy sauce, smoked paprika, garlic, ginger, and a pinch of black pepper.
- Pat the salmon filets dry with paper towels. Place in a shallow baking dish. Pour half the marinade over the salmon, turning the filets over to coat both sides. Let sit 10 minutes.
- Toss the Brussels sprouts with 1 tablespoon olive oil and a pinch of salt and pepper. Arrange in a single layer, cut-side down, on the baking sheet. Roast for 5-8 minutes.
- Push the sprouts to one side of the baking dish. Arrange the salmon filets on the opposite side. Discard the marinade. Roast for 10-15 minutes longer until desired doneness is reached.
- Meanwhile, pour the rest of the reserved marinade into a small sauce pan and bring to a boil. Simmer until thick enough to coat the back of a spoon, about 5-8 minutes. Remove the pan from the heat.
- Divide the salmon and sprouts amongst bowls of rice, mashed potatoes, or polenta. Drizzle with the glaze and sprinkle with pomegranate arils.