Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice

Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice

Pomegranates. Pomegranate liqueur, pomegranate molasses, pomegranate juice and of course the fruit and its seeds. These are all things I've been playing around with lately and am having quite a bit fun with. I am in love with them all! In history, pomegranates symbolize a wide range of things such as: righteousness, fertility, abundance, good luck, prosperity, marriage and even Jesus' suffering and resurrection. It is thought to have been the fruit that Eve gave to Adam and the fruit Moses promised the Israelites would be in the Promised Land. It is represented in art, Greek mythology, the bible and other religious texts.

While many believe that the pomegranate came from China, it is actually native to the region of Persia and the Himalayan ranges of India, and has been cultivated in Iran, Pakistan, North India, Armenia, Azerbaijan, Georgia, and the Mediterranean region for several millennia. Remains have been found as far as 1000 BC in this region and are believed to have only reached China in the first century AD (Wikipedia).


In Azerbaijan, they are known as nar and a traditional dish such as Nar Govurmasi might be made utilizing the beautiful seeds. In Syria, pomegranate molasses is used in Muhmmara. In Persia, pomegranate molasses is also used to make a pomegranate soup known as Asheh Anar. The juice is used in poultry and game dishes such as Fesenjan.


Now I have at least four more things I must make while these fruits are in season! Here's the entree I made last week. Not traditional but really delicious. I ammened the original recipe to amp up the flavors. I added sesame seeds and sesame oil to an otherwise bland rice and topped the salmon with Sriracha-mayo. Perfect!

Tomorrow I will be posting three cocktails using either PAMA liqueur or POM juice (neither of which are paying me to promote them nor have I received any product...I just like them) and a beauty of salad made with the juice and garnished with seeds. Stay tuned...

Recipe: Pomegranate-Soy Glazed Salmon, Sriracha Aioli and Sesame-Almond Rice
Recipe Adapted from Food and Wine Magazine; December 2009
Serves 8

Ingredients
For the Salmon
1/4 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons agave nectar
4 garlic cloves, smashed
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Eight 6-ounce skinless salmon fillets


For the Glaze
1/4 cup pomegranate molasses
2 tablespoons agave nectar
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated lime zest
Salt
1 cup shelled edamame (I used green onions), for garnish
1/2 cup pomegranate seeds, for garnish
Sesame Rice, for serving

For the Sriracha Aioli
Mayonnaise
Lime Juice
Sriracha
 
Directions
1.Prepare the Salmon: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.


2.Make the glaze: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.

3. Make the Aioli: Mix all three ingredients together to suit your taste.4. Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.


Recipe: Sesame-Almond Rice

Ingredients
6 oz. unsalted butter
1.5 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
1/4 cup sliced almonds
1 tablespoon white sesame seeds
2 cups long-grain white rice
4 cups low-sodium chicken stock, warmed
1/2 teaspoon kosher salt
1 teaspoon freshly ground white pepper
1/3 cup thinly sliced mint leaves

Option: If you would like more sesame flavor you could drizzle a little sesame oil over rice just before serving. I did and loved it!

Directions
In a large pot, melt the butter. Stir in the vermicelli, pine nuts and sesame seeds and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, salt and white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the mint; season with salt and pepper. Transfer the rice to a bowl. Garnish with the remaining mint and serve right away.

Link backs: Ferida @ AZ Cookbook (Nar Govurmasi); "The Chef" @ My Persian Kitchen; Erika @ Sweet Pea; Kano @ Syrian Foodie in London.