I regularly find myself venturing toward new fruits and veggies in the market that I haven’t cooked with before. This week it was pomegranates. I love the juice but never actually worked with the fruit. So in true Angela fashion, I tossed one in my cart and thought, I’ll figure out something later… Fortunately it wasn’t too much later because as I made it through the seafood section of Whole Foods I saw Wild Caught Salmon on sale. Picking up 4 lg filets I decided I would make blackened salmon with a pomegranate sauce.
After a tough workout today, I needed something hearty & healthy so blackened salmon it was! In Vaughan’s words, “this is probably one of the best meals you’ve made.” The sauce paired with the blackened seasoning perfectly, which you can find here.
When working with pomegranates it’s best to lay down paper towels and use gloves. Otherwise you could end up with fuchsia stains everywhere!
The Good Stuff:
- 1 pomegranate
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 3 teaspoons maple syrup
The How To:
- Cut off the root of the pomegranate. Then score it all the way around in half then half again. You want 4 wedges. Don’t cut all the way through or you will be cutting the seeds and juice will go everywhere. You just want to cut through the skin.
- Pull the pomegranate apart so you end up with 4 wedges.
- Hold a wedge by the skin and wack it with the back of a wooden spoon. The berries will drop out. Gently pull out any berries that are left.
- In a food processor, blend all the berries.
- Strain the juice from the pulp by using a strainer held over a small pan. Get rid of the pulp.
- Add all of the ingredients to the pomegranate juice and bring to a simmer.
- Simmer for about 15 minutes to reduce the sauce.
- Serve with your favorite meat. It not only goes great with blackened salmon, it is also yummy with pork or as a salad dressing. Enjoy!
Score the skins of the pomegranate then pull apart so you have 4 wedges.
Pull all of the pomegranate seeds out of the fruit and blend them in a food processor.
Separate the juice from the pulp by using a strainer. Then add all ingredients and simmer for 15 minutes until reduced.