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Prep Time
10 mins
Total Time
35 mins
Serves
6

Ingredients

¾ cup
pomegranate juice
175 mL
3 tbsp
maple syrup or honey
45 mL
2 tsp
chopped fresh thyme
10 mL
2 lb
1 side of salmon
1 kg
¾ tsp
salt
4 mL
½ tsp
pepper
2 mL
½ cup
low-fat sour cream
125 mL
1 tbsp
chopped fresh dill
15 mL
1 tbsp
prepared horseradish
15 mL

Directions

Step 1

Preheat oven to 400ºF (200ºC). To make glaze, combine pomegranate juice and maple in small skillet set over medium-high heat. Bring to a boil then reduce to a simmer 5 to 10 min., until reduced to about ⅓ cup (75 mL) and consistency of maple syrup. Stir in thyme.

Step 2

Season salmon with salt and pepper. Place salmon on parchment-lined baking sheet and brush with pomegranate glaze. Bake 18 to 20 min., brushing with collected juices half-way through, until fish flakes easily with a fork.

Step 3

Meanwhile, make sauce by mixing sour cream, dill and horseradish. Serve salmon with sauce spooned over top.

Tip

Substitute maple syrup for honey, or 100% cranberry juice for pomegranate juice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (⅙ of the recipe):
Calories:
320
Fat:
16 g
Saturated Fat:
4 g
Carbs:
15 g
Sugar:
14 g
Cholesterol:
80 mg
Protein:
28 g
Sodium:
410 mg
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