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Level
very easy
Prep Time
10 min
Total Time
35 min
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.

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Nutrition Facts

Nutrition Description:
Per serving (⅙ of the recipe):
Calories:
320
Fat:
16
Saturated Fat:
4
Carbs:
15
Fibre:
0
Sugar:
14
Cholesterol:
80 mg
Protein:
28
Sodium:
410 mg
Potassium:
0