Festive Salmon with Pomegranate & Orange
Print

Festive Salmon with Pomegranate & Orange

This is the kind of dish that makes people gasp when you put it on the table. The secret? VÅRLAKS.

Ingredients (4-6 servings):

  • 1 side VÅRLAKS salmon, skin on (approx. 800 g–1 kg)

  • 250 ml pomegranate juice

  • Seeds of 1 pomegranate

  • 1 large orange, sliced into wedges

  • 2 tbsp honey

  • 1 tbsp soy sauce or tamari

  • 1 tsp Dijon mustard

  • Salt & black pepper

  • Fresh coriander or parsley (for the final glow)

  • Splash of white wine for extra depth (optional)

  • Zest of ½ orange (optional)

How to make it:

  • Marinate
  • Whisk together pomegranate juice, honey, soy sauce, mustard, salt & pepper.
  • Spoon some marinade over the salmon.
  • Let it sit 15–30 min while the oven heats.
  • Roast
  • Preheat oven to 180°C.
  • Place the salmon on a lined baking tray or oven dish.
  • Pour the remaining marinade around it.
  • Roast for 15–22 min depending on thickness.
  •  Reduce the glaze
  • Pour the pan juices into a small pot. Simmer 5 min until syrupy and shiny.
  • Plating
  • Transfer salmon to a serving platter. Brush with that glossy pomegranate glaze.
  • Add orange wedges and pomegranate seeds and scatter fresh herbs.
  • Step back and admire your work. Accept compliments with a smug smile.
  • Serve with: roasted potatoes, winter salad, festive rice.

Congratulations!
You just made the most festive salmon ever with minimal effort and maximum bragging rights.