After throwing a fit every time my mom made salmon as a child, I recently discovered that I actually kind of like it. Who knew! Even better, it is a great primal protein option and I found this heavenly pomegranate balsamic glaze in my new beloved America’s Test Kitchen Cookbook that my brother surprised me with for Christmas. It is a must have! This dish is insanely easy and will have any dinner guest thinking you’re a gourmet chef. I know brown sugar is not primal, but I wanted to stick close to the recipe the first time I made it. Next time I will definitely substitute a little organic pure maple syrup or wild honey-not that these don’t also contain sugar, but at least they are in a more natural state. The pomegranate juice also has a lot of natural sugars, so you could do away with the added sugar altogether and I’m sure this would still be delicious. You could also play around with this glaze with many different natural fruit nectars, like blueberry or cherry-whatever your heart desires, or whichever one has the least natural sugar! 😉
Glazed Salmon: (Adapted from Cook’s Illustrated) (Difficulty-Easy; Serves 2 to 3)
1/2 tsp. light brown sugar
1/2 tsp. coarse sea salt
1/4 tsp. arrowroot powder
1- 1 1/2 lb. skin-on wild-caught Alaskan salmon filet
Ground black pepper
1 tsp. organic extra virgin olive oil
For the Glaze:
2 Tbsp. light brown sugar
3 Tbsp. pomegranate juice (I buy mine from Trader Joes-big surprise there)
2 Tbsp. balsamic vinegar
1 Tbsp. whole grain mustard
1 tsp. arrowroot powder
1/4 tsp. cayenne pepper
Make the Glaze: Whisk the ingredients in a small saucepan. Bring to a boil over medium-high heat; simmer until thickened, 1-3 minutes. Remove from heat and cover to keep warm.
Make the Salmon: Preheat oven to 300 degrees. Combine the brown sugar, salt, and arrowroot in a small bowl. Use a sharp knife to remove any whitish fat from the belly of the salmon and cut the fillet into 2 or 3 equal pieces. Pat the fillets dry with paper towels and season with pepper. Sprinkle with brown sugar evenly on top of filets, rubbing to distribute.
Heat the olive oil in a 12-in. skillet over medium-high heat until just smoking. Place the salmon, flesh side down in the skillet and cook until browned, about 3 minutes. Using tongs carefully flip the salmon and cook on the skin side for 1 minute.
Remove the skillet from the heat and spoon the glaze evenly over the filets. Transfer the skillet to the oven and cook about 10 minutes. Enjoy with generous spoonfuls of this amazing glaze! I served mine with lemon and garlic sauteed spinach and pesto quinoa.